Scrub the potatoes and prick them with a fork a few times. Place them in the air fryer basket and cook at 400°F for 30-40 minutes, or until tender when pierced with a fork (cooking time may vary depending on potato size).

While the potatoes are cooking, mix the shredded chicken, Buffalo sauce, cream cheese, shredded cheddar, sour cream, garlic powder, onion powder, salt, and pepper in a bowl. Stir until fully combined.

Once the potatoes are cooked, cut them in half lengthwise and scoop out the insides, leaving a small border of potato. Add the scooped potato to the chicken mixture and stir everything together.

Spoon the Buffalo chicken filling into the potato skins, making sure they’re evenly filled.

Return the stuffed potatoes to the air fryer basket and air fry at 375°F for 5-7 minutes, or until the tops are golden and slightly crispy.

Top with extra cheese, green onions, or a drizzle of Buffalo sauce if desired. Serve hot and enjoy!