Begin by baking the potatoes. Rub the potatoes with a bit of olive oil and sprinkle with salt. Place them in the air fryer basket and set the air fryer to 390°F and cook the potatoes for 35-40 minutes until they yeild a bit when given a gentle sqeeze. This can be done the day before if you prefer.

Let the potatoes cool for a few minutes so they are easier to handle, then cut the potatoes in half lengthwise with a sharp knife and scoop the flesh of the potato out with a spoon leaving a small amount (¼ inch or less) on the skin.

Place the scooped potato into a bowl then add the sour cream, butter and ranch seasoning and mix until well blended and fluffy. If the mixture feels dry you can add an extra tablespoon or two of sour cream.

Add the cooked bacon, shredded cheese and sliced green onion and stir to combine.

Scoop the filling into 6 of the potato halves mounding them nice and full.

Place the filled potatoes into the air fryer basket leaving a bit of room around them for air circulation.

Place the basket into the air fryer and set it to 350°F. Cook the potatoes for 12-15 mintues until the top is bubbly and lightly golden and the skin is crisp.

Remove from the basket and serve.