Preheat your air fryer to 380°F (193°C). If your air fryer has a capacity of 4 quarts or smaller, please see the note for more info.
Get the potatoes ready. Wash the potatoes thoroughly and pat them dry. Prick each potato several times with a fork to allow the steam to escape.
Season each potato with olive oil and sprinkle them with salt and pepper. Massage to incorporate the seasonings.
Air fry the potatoes for 40-50 minutes, flipping them halfway through cooking. Cook until they are tender. To test, pierce them with a fork. You shouldn't feel any resistance. Once tender, remove them from the air fryer and allow them to cool for a few minutes.
While air frying the potatoes, prepare the fillings: chop the scallions and shred the cheese, cook the bacon strips and chop them into small bits.
Once the potatoes are cool enough to handle, slice each potato in half lengthwise and scoop out the flesh, leaving about ¼ inch of potato on the skin.
Then, brush or spray each hollowed-out potato with cooking oil. This step is optional; only do this if you desire crispy potato skins.
Air fry potato skins for 6-8 minutes until golden and crispy at 380°F (193°C).
Add the toppings to each halved potato with mozzarella, cheddar cheese and bacon bits.
Place them back in the air fryer and cook for another 2-4 minutes or until the cheese has melted and bubbly.
Serve your air fryer potato skins with a scoop of sour cream topped with chopped green onions. Enjoy!