Start by washing and baking your potatoes ahead of time. You can bake them in the oven or use the air fryer for a quicker option. For air frying, pop the washed potatoes (skin on) into the basket and cook at 360°F for about 45 minutes, flipping them halfway through. They’re done when a knife or toothpick slides in easily. Allow baked potatoes to cool.

Next cut the potatoes in half lengthwise.

Using a large spoon scoop out the potatoes insides into a large mixing bowl, leaving a thin layer of potato around the edges of the potato skin.

Add the sour cream, cream cheese, salt, pepper and half of the shredded cheddar into the bowl with the potatoes. Using a potato masher or large spoon, mash the potatoes and stir the filling until everything is incorporated.

Taste and add additional salt and pepper if desired.

Spoon the mashed potato filling back into the potato skins and arrange them in your air fryer basket.

Air fry them for 8 minutes.

After 8 minutes sprinkle the remaining shredded cheese and bacon pieces over the top of the potatoes.

Air fry for another 2-3 minutes or until the cheese is melted and golden.