Cook the potatoes. Scrub 4 russet potatoes and dry well. Pierce each a few times with a fork. Bake at 400°F (200°C) for 45–60 minutes until tender, or microwave 8–12 minutes, turning once, until a fork slides in easily. Let cool until you can handle them.

Cook the bacon. While the potatoes cook, fry or bake bacon until crisp. Drain on paper towels and crumble. Set aside.

Preheat the air fryer. Set it to 400°F (200°C) and let it heat for a few minutes. A hot basket helps the skins crisp.

Halve and scoop. Slice each potato lengthwise. Use a spoon to scoop out the flesh, leaving about 1/4 inch attached to the skin. Save the fluffy insides for mashed potatoes or breakfast hash.

Season the shells. Brush the insides and outsides with olive oil (or a mix of oil and melted butter). Sprinkle with salt, pepper, and a light dusting of garlic powder and paprika.

Crisp the skins. Place skins in the air fryer basket, cut side down, and cook for 5–7 minutes until the edges start to brown. Flip cut side up and cook 3–5 minutes more. They should be crisp but not too dark.

Add the cheese and bacon. Fill each skin with shredded cheddar and a generous sprinkle of bacon. Return to the air fryer for 2–4 minutes, just until the cheese is melted and bubbly.

Finish with fresh toppings. Transfer to a platter. Top with sliced green onions and a dollop of sour cream. Add extra black pepper if you like.

Serve hot. Potato skins taste best right away while the shells are crisp and the cheese is gooey.