Coat the potatoes lightly in olive oil and air fry at 425°F for about 1 hour, or until fork tender.
Cut the potatoes in half lengthwise and scoop the insides into a large bowl, leaving about 1/4 inch of potato attached to the skins so they hold their shape.
Place the potato skins back on the air fryer rack, spray both sides lightly with a pump-style olive oil spray, and air fry at 450°F for 8–12 minutes, flipping halfway through if needed, until the skins are deeply golden and crispy.
Cook the steaks to your preference, seasoning with salt and pepper, then slice into bite-sized pieces.
Add the butter, 2 cups of the cheddar cheese, milk, crème fraîche, chives, kosher salt, black pepper, garlic powder, and onion powder to the bowl with the potato flesh. Mix until smooth, creamy, and well combined.
Fill each crispy potato skin generously with the potato mixture, slightly overfilling for that classic steakhouse look. Top with the remaining 1 cup of cheddar cheese.
Return the stuffed potato skins to a 350°F air fryer for about 5 minutes, until heated through and the cheese is melted. Air fry for another 2–3 minutes, if needed, to brown the tops.
Top with the sliced steak and extra chives. Serve immediately.
Cook it hands-free.
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