1. Start by washing each russet potato thoroughly, removing any dirt. Then, pierce each potato several times with a fork to allow steam to escape during cooking.

2. Brush potatoes with olive oil generously, sprinkle salt all around, and place them in your air fryer. Cook them at 400°F for a solid 30 minutes, or until they’re fork-tender.

3. Let the potatoes cool for a few minutes to avoid burns. Carefully slice each potato in half lengthwise.

4. With a spoon, gently scoop out about half of the potato flesh, leaving a thin layer to maintain the skin’s structure. Brush the insides with olive oil, then liberally season with garlic powder, salt, and pepper until every nook is coated.

5. Place the scooped potato skins back in the air fryer and cook for an additional 10 minutes at 400°F until they are crispy and golden brown.

6. Fill each skin generously with shredded cheddar cheese and crumbled bacon. Air fry for an additional 5 minutes, just long enough for the cheese to melt into gooey perfection.

7. Top your crispy potato skins with a dollop of sour cream and sprinkle them with chopped green onions. Serve them hot, right from the air fryer.