Brush the outsides of the potatoes lightly with olive oil. Pierce the potatoes with the tines of a fork a couple of times on all sides, then place potatoes inside the air fryer. Air fry at 400°F for 30 to 35 minutes, until the centers are soft.
Allow the potatoes to cool down. Once cool enough to handle, slice each potato in half lengthwise. Use a spoon to scoop out the flesh and place into a bowl.
Lightly brush the insides of the hollowed out potatoes with olive oil, or spray lightly with olive oil spray. Fill each potato skin with 2 to 3 Tablespoons each of shredded cheese and bacon.
Place into the air fryer and air fry for 4 to 8 minutes, just until the cheese has melted. Top with chopped green onions and serve with any additional optional toppings.
Notes
Storage: store leftovers in an airtight container in the refrigerator for up to three or four days. Reheat in the air fryer at 350°F for 1 to 2 minutes.