Preheat and prep the potatoes. Heat your air fryer to 390°F (200°C). Scrub and dry 4 russet potatoes. Pierce each one 6–8 times with a fork. Rub with a little olive oil and sprinkle with salt.

Air fry the potatoes. Place potatoes in the basket, leaving space for air circulation. Cook 35–45 minutes, flipping halfway, until the skins are crisp and a knife slides in easily. Timing varies with size; larger potatoes may need a few extra minutes.

Cool slightly. Transfer potatoes to a cutting board and let them cool for 5–10 minutes so they’re easier to handle without steaming the filling.

Halve and hollow. Slice each potato lengthwise. Gently scoop out the centers into a bowl, leaving a thin, sturdy shell (about 1/4 inch). Be careful not to tear the skins.

Mash the filling. Add butter, sour cream, garlic powder, salt, and pepper to the potato centers. Mash until smooth. Add milk or cream a tablespoon at a time until creamy but not runny.

Stir in the good stuff. Fold in most of the shredded cheese, bacon, and green onions. Taste and adjust seasoning. If you like heat, add a few dashes of hot sauce or a pinch of paprika.

Stuff the shells. Spoon the mixture back into the potato shells, mounding slightly. Top with the remaining cheese.

Air fry to finish. Return stuffed potatoes to the air fryer at 375°F (190°C) for 5–8 minutes, until the cheese melts and the tops lightly brown. If your basket is small, cook in batches.

Garnish and serve. Sprinkle with extra green onions, a touch of paprika, and a little more bacon if you like. Serve hot.