Wash and scrub the potatoes thoroughly, then pat them completely dry. Cut a thin slice from the bottom of each potato so it can sit flat and remain steady while you make the crosshatch cuts.

Make several deep, parallel slices across each potato, stopping about 1/4 inch from the bottom. Turn the potato and make crosswise cuts to form a grid or blooming pattern, taking care not to cut all the way through.

Gently fan open the cut sections with your fingers. Brush the potatoes thoroughly with olive oil or melted butter, working some into the openings.

Mix the kosher salt, garlic powder, paprika, and black pepper in a small bowl. Sprinkle the seasoning over the potatoes and between the cuts.

Preheat the air fryer to 400°F (200°C) if your model requires preheating. Place the potatoes cut-side up in the basket with space around them.

Air-fry for 30–40 minutes, depending on the size of the potatoes and your air fryer. The centers should be fork-tender and the exposed edges should be lightly crisp.

Sprinkle the cheddar over the potatoes during the final 2–3 minutes so it melts without burning. Finish with crumbled bacon, sour cream, and chopped chives or green onions before serving.