1/2 cup shredded cheese of choice (I used a dairy-free shredded cheese for a vegan version)
3/4 cup cooked, crumbled tempeh bacon
salsa, for serving
Sour cream, for serving (dairy-free for vegan version)
1/4 cup fresh chives, chopped
Toss the halved potatoes with olive oil, salt, chili powder and paprika until well coated. Place in a single layer in the bottom of an Air Fryer and cook for 15 minutes at 400 degrees F, tossing once halfway through.
When the potatoes are finished cooking, quickly remove the base of the Air Fryer and sprinkle on the cheese. Return back to the Air Fryer and let warm for 1-2 minutes so the cheese just melts.
Transfer the cheesy, crispy potato halves to a large serving bowl or platter and sprinkle with cooked tempeh bacon. Drizzle with salsa, sour cream and fresh chives. Serve immediately!