Cut each baked potato in half and use a spoon or melon baller to gently scoop out the inside of the potatoes, leaving about a ¼ inch thick border around the edges and on the bottom.

Brush the outside of each potato with olive oil and sprinkle salt over the outside and inside of each potato.

Preheat air fryer to 400 degrees F.

Place potato skins in the basket with the skin side down, leaving a small amount of space between them. Cook for 10 minutes.

Open the basket and add 1/4 ounce of cheddar cheese and 1 slice of chopped bacon to each potato skin. Continue to cook for 5 more minutes or until the cheese is fully melted.

Remove from basket and top each potato skin with a dollop of sour cream and a sprinkle of chives.

Serve immediately.