Scrub the potatoes (2 medium-large) well, then rub with olive oil (1/2 tablespoon) and 1/2 teaspoon salt, covering the entire surface of the potatoes. Pierce the potatoes a few times with the tip of a sharp knife or fork. Bake in the air fryer at 400F for 40-50 minutes, until fork tender. Check and rotate halfway through to ensure even cooking.

Prep filling ingredients: While the potatoes cook, prepare the shredded cheddar cheese (1/2 cup packed), bacon bits (1/4 cup chopped), and chives (2 tablespoons chopped). You can use store-bought bacon bits; I prefer homemade bacon bits. You can also make these a day ahead of time if needed. Shred the cheese or use pre-shredded, both will work.

Cut the potatoes in half lengthways, and scoop out most of the potato into a medium bowl, leaving about 1/4 inch of potato around the edge to help support the skin. Add the butter (1 tablespoon) to the bowl of potato insides and mash with a fork until it has melted and the potatoes are mashed. Stir in the garlic powder (1/4 teaspoon), paprika (1/4 teaspoon), 1/4 cup of the grated cheese, the sour cream (1/3 cup), most of the bacon and most of the chives. Season with remaining 1/2 teaspoon salt and fresh ground black pepper to taste.

Divide the mixed filling between the four potato skins, and scatter the remaining cheese and bacon pieces on top.

Carefully return the potatoes to the air fryer basket before cooking for a further 8-10 minutes, until the cheese is golden and the skin looks crisp.

Serve with leftover chives sprinkled on top. Store leftovers in an airtight container for up to 4 days. Reheat twice baked potatoes in the air fryer at 300F for 10-12 minutes.