Wash and dry the potatoes. Poke a few holes into the outside of the potatoes. On a microwave-safe plate, place potatoes in a single layer and place a wet paper towel on top. Microwave for 5 minutes; flip and microwave for an additional 2-3 minutes or until tender. (check for tenderness by poking a fork into the potato. If it doesn’t slide in and out easily, microwave for 2-3 more minutes.)
Let the potatoes cool down. Cut the potatoes in half. Scoop out the middle of all the potatoes leaving around ½ inch.
Drizzle some olive oil on the top and skin of the potatoes. Use your hands to rub it all in so it’s evenly coated. Sprinkle some salt on the skins of the potatoes.
Place the potato skins in a single layer in the air fryer basket/tray and air fry at 400°F for 5 minutes.
Leaving the potato skins on the air fryer tray, add butter, cheese, and bacon to the pockets of the potato skins and air fry for an additional 1-2 minutes until the cheese is melted.
Top the potato skins with sour cream and green onions and serve.