Prepare the Potatoes: Wash the russet potatoes thoroughly under cold water. Pat them dry with a paper towel.

Pierce the Potatoes: Using a fork, pierce each potato several times to allow steam to escape during cooking.

Oil the Potatoes: Lightly spray the potatoes with olive oil or cooking spray. This helps achieve a crispy skin.

Air Fry: Place the potatoes in the air fryer basket. Cook at 400°F (200°C) for 25-30 minutes, or until they are tender when pierced with a fork.

Cool and Cut: Once cooked, remove the potatoes from the air fryer and let them cool for about 10 minutes. Carefully slice each potato in half lengthwise.

Scoop Out the Inside: Gently scoop out the flesh of each potato half, leaving a thin layer to keep the skin intact.

Mix the Filling: 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.

Fill the Potato Skins: Spoon the filling back into each potato skin, mounding it slightly on top.

Return to Air Fryer: Place the filled potato skins back in the air fryer basket. Cook for an additional 5-10 minutes at 400°F (200°C).

Serve: Once the tops are golden and crispy, remove the potatoes from the air fryer and let them cool slightly before serving.