Preheat the air fryer to 375°F.

Wash the potatoes well, and place them in the air fryer for about 45 minutes.

While the potatoes are cooking, combine the sour cream with two teaspoons of dry ranch salad dressing mix to make a dipping sauce. Stir well, cover, and refrigerate until needed.

When the potatoes have finished cooking, let them rest for 5 to 7 minutes before slicing them in half. Use a small scoop or spoon to scoop out the white flesh of the potato, be sure to leave about ¼ inch around all sides. (You can save the potato flesh to make potato pancakes or hash browns).

Brush the melted butter onto the potatoes.

Sprinkle seasoned salt onto the potatoes.

Top with the cheese and bacon.

Place the potato skins back into the air fryer until the cheese melts and gets bubbly.

Remove from the air fryer and sprinkle with the green onions.

Spoon the sour cream sauce over the potatoes or serve alongside for dipping.