Cut the prebaked potatoes in half lengthwise. Scoop out the pulp, leaving 1/4-inch shell, and save the potato pulp for another use. Use a paring knife to make a border around the potato, and then use a small spoon or melon baller to scoop out the pulp.

Combine the melted butter, olive oil, garlic salt and pepper in a small bowl. Brush the mixture over both sides of the potato skins.

Preheat the air fryer to 400°F. Cook the potatoes, cut side down, for four minutes. Flip the potatoes so the skin side is down and cook for three more minutes using tongs to handle the hot items.

Sprinkle the shredded cheese and crumbled bacon inside the potato skins, using approximately 4 tablespoons of cheese and 1 tablespoon of bacon per skin. Bake in the air fryer until the cheese is melted and the bacon is crisp, three to four minutes longer.

Top the potato skins with sour cream and chives, if desired. Serve immediately.