Put a potato in the bowl and swirl it around until the entire potato is covered in the oil/salt/garlic mixture. Move to the air fryer basket. Repeat with the other potatoes.
Bake at 350F for 34 minutes, flipping halfway through.
Remove potatoes from the basket and let them cool for ~10 or until you can safely handle them.
Cut potatoes in half lengthwise, and carefully scoop out the flesh into a bowl. Set skins aside.
Add sour cream, milk/cream, cheddar cheese, black pepper, and an optional pinch of kosher salt. Gently mash until mostly smooth.
1/3 cup sour cream, 2 tbsp whole milk, 1/4 cup cheddar cheese, 1/8 tsp ground black pepper
Spoon the mixture into the potato skins and bake in the air fryer at 350F for an additional 5 minutes.
Top with optional additional cheddar cheese and chopped bacon and bake for an additional minute if desired. Top with green onions and serve.
1/4 cup cheddar cheese, 2 strips bacon, 1 green onion
Notes
You can use plain Greek yogurt or softened cream cheese in place of sour cream.
If you're using larger potatoes, you may need to cook them for ~37 minutes. Depending on the size of your air fryer you may consider reducing to two larger potatoes.
Potatoes are done with a knife easily pierces into the skin.