Scrub and thoroughly dry four russet potatoes. Pierce each several times with a fork, rub with olive oil, season with part of the kosher salt, and air fry at 400°F (200°C) for 30 to 40 minutes, turning once, until tender.

Cool the potatoes until they are easy to handle, then cut each lengthwise into two halves. Scoop out most of the flesh, leaving about 1/4 inch attached to each skin, and reserve the potato flesh for another use.

Brush or spray the cut sides and skins lightly with additional oil. Season with the remaining salt and black pepper, then place the halves cut-side down in a single layer and air fry at 400°F for about 5 minutes.

Turn the potato skins over and fill them with shredded cheddar and crumbled cooked bacon. Air fry for another 2 to 4 minutes, until the cheese melts and the edges are crisp.

Top the hot potato skins with sliced green onions and serve immediately with sour cream. Add optional garlic powder before crisping or chopped chives as a finishing garnish.