Scrub potatoes and pat dry. Poke with a fork, then rub with oil and season with salt.
Place potatoes in the air fryer and bake at 390°F for 45-50 minutes.
Remove from the air fryer and cool 15 minutes.
Cut potatoes in half lengthwise and scoop out the inside leaving a ½" shell.
Mash the potatoes in a bowl with sour cream, butter, and garlic powder. You can add a small amount of milk or cream if needed. Stir in ½ cup of the cheese, the bacon and green onions. Taste and season with salt and pepper.
Fill the potato shells with the filling and top with remaining cheese.
Cook at 390°F for 6-8 minutes or until the cheese is melted.
Video
Notes
Add a small amount of milk or cream to the mashed potatoes if needed.
Avoid scraping too much from the shell, it needs to stay rigid enough to hold all the good stuff. A half-inch width is perfect.
Keep leftover twice-baked potatoes covered in the refrigerator for up to 5 days. Reheat them in the air fryer or microwave.
Make and chill portions in advance, wrap in plastic and freeze in zippered bags for future meals. Reheat from frozen in the air fryer and serve.