Brown the bacon using your preferred method. I like using saute mode on my Instantpot because it cooks the fastest with the easiest cleanup. You could also brown the bacon on the stove in a cast iron skillet over medium heat, stirring occasionally until browned. When the bacon is done cooking, remove from pot and place on a paper towel lined plate until ready to use.
While the bacon cooks, start the potatoes. Poke each potato all over 15-20 times with a paring knife and place on a plate, spaced apart. Microwave for 6-8 minutes and remove from microwave when the potatoes are just starting to soften. When cool enough to handle, distribute 1 tbsp avocado oil evenly over the potatoes and rub in with your hands. Sprinkle the potatoes with sea salt and rub in.
Place potatoes in the air fryer basket, spaced apart. Air fry at 400° F for 10-15 minutes until skin is crisped and potato is very soft.
Time for toppings! Cut each potato open using the paring knife along the long edge and squeeze the potato inward to create a little boat. I like to put the ingredients that will melt (butter or ghee and cheese if using) in the potato first, followed by the bacon, sour cream (if using), a sprinkle of chives, and a sprinkle of sea salt. Serve hot and dig in!
