With the basket in the air fryer, preheat to 375 F.
Prick each potato in four places with a fork. Spray all sides with cooking spray. Set the potatoes in the basket with as much air space between each of them as possible. Air-fry for 45 minutes, or until the potatoes are tender when pricked with a fork.
Use kitchen tongs to transfer the potatoes to a wire rack. Cool for 15 minutes. Maintain the machine's temperature.
Cut the potatoes in half lengthwise. Use a spoon to scoop out the hot, soft middles into a bowl, leaving 1/2 inch of potato around the insides of the potato next to the skin. Sprinkle the inside of the potato skins with paprika, garlic powder, salt and pepper.
Chop the bacon pieces into small pieces. Sprinkle the potato skins with bacon bits, shredded cheeses and chives.
Set the potato skins in a basket with as much air space between them as possible. Air fry for 4 minutes, until cheese melts and lightly browns.
Use kitchen tongs to gently transfer the stuffed potato skins to a wire rack. Cool for 5 minutes before serving.