Wash your potatoes and pierce each several times with a fork. This will allow hot steam to vent out of the potatoes.
Cook the potatoes for 15 minutes each side in the air fryer.
When the potatoes are done, stab a fork inside. If the potato is soft in the middle, it is finished cooking.
Cut each potato in half lengthwise and scoop the potato middles out of each one into a large bowl.
Add the heavy cream, cheese, chicken, and bacon to the potato middles and mix well.
Scoop the potato mixture back into each potato skin and top with shredded cheese.
Bake at 350º F for 5 minutes until the cheese is melted.
Serve hot as a meal or side dish.
1. I prefer to use russet potatoes because they are larger and have less moisture than other potato varieties. This helps to keep the filling light.2. To make this recipe dairy-free, use vegan cheese like VioLife brand.3. These baked potatoes will keep up to 4 days in an air-tight container.