Preparation Steps

• Wash the russet potatoes thoroughly under cold water. Pat them dry with a paper towel.
• Using a fork, pierce each potato several times to allow steam to escape during cooking.
• Lightly spray the potatoes with olive oil or cooking spray.
• Place the potatoes in the air fryer basket. Cook at 400°F (200°C) for 25-30 minutes.
• Once cooked, remove the potatoes from the air fryer and let them cool for about 10 minutes. Carefully slice each potato in half lengthwise.
• Gently scoop out the flesh of each potato half, leaving a thin layer to keep the skin intact.
• In a bowl, combine the scooped potato flesh with cheddar cheese, sour cream, crumbled bacon, chopped green onions, butter, salt, and pepper. Mix until well combined.
• Spoon the filling back into each potato skin, mounding it slightly on top.
• Place the filled potato skins back in the air fryer basket. Cook for an additional 5-10 minutes at 400°F (200°C).
• Once the tops are golden and crispy, remove the potatoes from the air fryer and let them cool slightly before serving.