Pierce the potatoes several times with a fork. Spread the olive oil on the potatoes, and sprinkle with salt and pepper to taste.
Place the potatoes on the rack of an air fryer. Set the temperature to 400 degrees and cook them for 20 minutes. Open the air fryer and flip the potatoes. Cook for another 15 minutes, then check to see if the potatoes are done by poking one with a toothpick. If the toothpick goes through the potato easily, they’re done cooking. If not, keep checking them every 5 minutes. A 6 to 8 ounce potato takes about 40 to 45 minutes total in the air fryer.
Remove the potatoes and let them cool for a few minutes. Once they can be safely handled, cut the potatoes in half and scoop out most of the potato into a large bowl. Leave a portion of the potatoes along the skin so they can hold their structure.
In the large bowl, add the shredded cheese, crumbled bacon, butter, sour cream, and chives to the potatoes. Mash with a potato masher.
Transfer the filling back into the potato shells. Return the potatoes to the air fryer and cook at 400 degrees for 5 more minutes. Top with additional cheese, bacon, and/or chives if desired. Serve warm.