Pre-cook the potatoes: Pierce each Russet with a fork. Bake at 400°F (205°C) for 50–60 minutes until tender, or microwave on high for 10–12 minutes, flipping halfway. Let cool until safe to handle.
Cook the bacon: While potatoes cook, fry or air fry bacon until crisp. Drain on paper towels and crumble. Set aside.
Halve and scoop: Slice potatoes lengthwise. Use a spoon to scoop out the centers, leaving about 1/4-inch of potato attached to the skin. Save the insides for mashed potatoes or breakfast hash.
Season the shells: Mix melted butter with garlic powder, onion powder, smoked paprika, salt, and pepper. Brush inside and outside of each shell. For extra crisp, lightly brush with olive oil as well.
Air fry the skins (first crisp): Preheat the air fryer to 400°F (205°C) if your model requires it. Place skins cut side down in a single layer. Air fry for 5–7 minutes until edges crisp.
Flip and fill: Turn skins cut side up. Sprinkle in cheese, then bacon. Don’t overfill or they’ll spill in the basket.
Melt and finish: Air fry 3–5 more minutes, until cheese is fully melted and bubbly.
Top and serve: Add a dollop of sour cream, then scatter green onions and chives. Season with a pinch of salt and pepper. Add hot sauce or jalapeño if you like heat.
Serve hot: Potato skins are best right away while the shells are crisp and the cheese is melty.
