Wash the russet potatoes and pat dry with a paper towel.
Using a fork, poke holes in the potato all over. Rub olive oil, salt, and pepper on all sides of the potato. Place into the air fryer at 400F for 1 hour and 10 minutes. When done, the outside will be crisp and the inside should be fork tender.
Carefully cut the potato in half and scoop out the inside into a bowl. Add butter, salt, pepper, and heavy whipping cream to the bowl with the potatoes. Use a hand mixer to whip the potatoes until light and fluffy. Add more butter and heavy cream if needed. Some potatoes need a bit more fat than others when whipping.
Add the whipped potato back into the potato skin using a spoon or a pastry bag with a large tip. The whipped mixture will fill 4-5 half skins. Air fry for 4 minutes on 400F just to brown the top.
Remove from air fryer and top with cheese, chives, and bacon. Optionally, you can return the potatoes to the air fryer for 2 minutes to melt the cheese.
The cook time may need to be increased depending upon the size of your potatoes. The larger they are, the longer they will need.
Avoid overcrowding the air fryer basket as it relies on circulation to thoroughly cook all sides of the potato.