Preheat the air fryer to 390°F (200°C) for 3–5 minutes. Preheating helps the potato skins get crisp right away.

Prep the potatoes. Pierce each potato with a fork a few times. Rub with olive oil, then sprinkle all over with salt and pepper so the skins are seasoned and crisp.

Air fry the potatoes. Place them in the basket with space between each. Cook for 35–45 minutes, flipping once halfway. They’re done when a knife slides in easily and the skins feel firm and crisp.

Warm the chicken and sauce. While the potatoes cook, combine the shredded chicken with BBQ sauce in a small pan over low heat until hot and saucy. Taste and adjust seasoning. Add smoked paprika or garlic powder if you like a deeper flavor.

Split and fluff. When the potatoes are done, carefully slice each lengthwise. Use a fork to fluff the centers. For extra richness, mash in butter and a splash of milk, then season lightly with salt and pepper.

Stuff with chicken. Spoon BBQ chicken into each potato. Don’t overpack—leave room for cheese and toppings.

Add cheese and melt. Sprinkle shredded cheese over the chicken. Return the stuffed potatoes to the air fryer at 350°F (175°C) for 2–3 minutes until the cheese is melted and bubbly.

Top and serve. Finish with green onions, jalapeños, and a dollop of sour cream. Add extra BBQ sauce if you want more tang, and garnish with cilantro or parsley.