Prepare the Potatoes:
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork. This allows steam to escape during the cooking process.
Coat with Olive Oil and Seasonings:
Rub the potatoes with olive oil, making sure they are well coated. Sprinkle garlic powder, onion powder, paprika, salt, and black pepper over the potatoes, ensuring even coverage.
Air-Fry the Potatoes:
Place the seasoned potatoes in the air fryer basket. Air-fry for 40-45 minutes, or until the skins are crispy and the insides are tender. Turn the potatoes halfway through the cooking time for even crispiness.
Cool and Slice:
Allow the potatoes to cool slightly, then cut them in half lengthwise. Use a spoon to scoop out the insides, leaving a thin layer of potato attached to the skins. Save the scooped-out potato for another use.
Re-season and Air-Fry Again:
Brush the inside and outside of each potato skin with a bit of olive oil. Sprinkle with additional salt and pepper. Air-fry for an additional 5-7 minutes, or until the skins are extra crispy.
Add Cheese and Toppings:
Sprinkle shredded cheddar cheese inside each potato skin. Return them to the air fryer for 2-3 minutes, or until the cheese is melted and bubbly.
Top and Serve:
Remove the potato skins from the air fryer. Top each skin with a dollop of sour cream, crumbled bacon, chopped green onions, and fresh parsley.