Poke each potato 2 inches deep with a knife three times. Microwave the potatoes for 5 minutes. Flip the potatoes over and microwave for an additional 5 minutes, or until they are soft.

Using an oven mitten to protect your hand from the hot potato, slice them in half lengthwise and scoop out the flesh, leaving a 1/4 inch of potato on the edges.

In a small bowl, mash the potatoes and add the sour cream, Parmesan, White Cheddar and garlic salt. Fill the potato skins with the mashed potato mixture and using the back of a spoon, form a divot in the center. Fill each divot with 3 Tablespoons of diced ham.

Arrange 4 potato skins in a small Airfryer or 8 in an XL Airfryer. (If using a regular smaller Airfryer, you will have to do these in 2 batches, or if you are a small family like myself, refrigerate the other half for another meal before baking!)

Bake at 300° in the Airfryer for 8 minutes. Top with shredded cheddar and bake an additional 2 minutes.

Serve topped with diced green onions.