1. Preheat your air fryer to 400°F. This is crucial for getting those crispy skins we all love. And prepare your russet potatoes at this time.

2. While the air fryer heats, wash the Russet potatoes and pat them dry. Rub the skins with olive oil and a sprinkle of salt.

3. Place the potatoes in the air fryer basket and cook for about 35 minutes, or until they are easily pierced with a fork. The goal here is a fluffy inside.

4. While the potatoes bake, cook the bacon until crispy, then crumble it. Set aside.

5. Once the potatoes are done, carefully halve them and let them cool for a few minutes. Then, using scooping techniques, gently scoop out the insides, leaving a thin layer of potato inside the skin.

6. In a bowl, mix the potato insides with sour cream, shredded cheese, crumbled bacon, green onions, salt, and pepper. This mixing fillings step is where you can get creative with any optional ingredients you’d like to add.

7. Spoon the mixture back into the potato skins. This refilling potatoes step is my favorite—it’s where it all comes together.

8. Return the filled potatoes to the air fryer and cook at 400°F for another 5 minutes, or until the tops are golden and crispy.