Wash the baby potatoes to remove any dirt. Pat them dry with a clean towel. Place the potatoes in a large mixing bowl. Drizzle a tablespoon of olive oil over the potatoes, then sprinkle with a pinch of coarse sea salt and toss, ensuring each potato is evenly coated.

Arrange the seasoned potatoes in a single layer inside your air fryer basket, making sure not to overcrowd them for even cooking. Set your air fryer to 385°F (195°C). Cook the potatoes for 27 to 30 minutes, shaking the basket every 8 to 10 minutes to ensure uniform crisping on all sides. The potatoes are ready when they can be easily pierced with a fork. (If your potatoes are on the larger side, you may need to add a few extra minutes).

Once the potatoes are golden and tender, carefully transfer them to a baking sheet or serving platter. Allow them to cool for about 2 minutes - just enough so you can handle them comfortably.

Using a sharp paring knife, carefully cut a small “X” on the top of each potato. Gently squeeze the base of each potato so the tops open up slightly, creating a little pocket for your toppings to nestle in.

Sprinkle a small mound of shredded cheddar (or your favorite cheese) into the opening of each potato. Add a dollop of cool sour cream right on top of the melted cheese, letting it cascade down into the fluffy potato center.