Rub outsides of cleaned and dried potatoes liberally with olive oil, sprinkle with salt all over and place inside air fryer basket.
Cook at 400 degrees F for 40 minutes total, flip them over after 20 minutes. Test with a knife at the end to feel if they are tender all the way into the very center of each.
Remove baked potatoes, allow to cool enough to handle them but still warm.
Slice each potato in half lengthwise. Hold one half in your hands and use a tbsp to scoop out tender insides. Keep a bit of insides in tact with skins so they don't fall apart. Put insides into a bowl.
Once all middles are scooped out add 3/4 c cheese, 1/2 c sour cream and 1/4 c bacon bits. Stir so this is well combined.
Lay potato skins on cutting board. Scoop potato cheese filling back into empty skins to fill them up again.
4 at a time place filled potato skins into air fryer basket again. Top with cheese and more bacon bits if desired.
Cook at 300 degrees F for 3-4 minutes or just until cheese melts. Remove, top with more sour cream and enjoy!