Prep the Sweet Potatoes. Start by washing and scrubbing the sweet potatoes thoroughly. Dry them, then lightly brush each one with olive oil and season with salt and black pepper. This sets the stage for a crispy exterior.
Air Fry. Place the seasoned sweet potatoes in the air fryer basket and cook at 400°F for about 30-35 minutes, flipping them halfway through. This ensures even cooking and a crispy skin.
Prepare the Filling. While the sweet potatoes are air frying, prepare the creamy filling. Combine sour cream, softened butter, milk, shredded cheddar cheese, crumbled bacon, sliced green onions, garlic powder, and paprika in a bowl. Mix until everything is well combined and the filling is creamy and smooth.
Scoop and Fill. Once the sweet potatoes are cooked, remove them from the air fryer. Carefully slice off the top third of each sweet potato lengthwise. Use a spoon to scoop out the flesh, leaving a thin layer to support the skin. Add the scooped-out flesh to the creamy filling mixture and blend until it's fully incorporated.
Refill and Air Fry Again. Stuff each sweet potato skin with the creamy filling mixture, mounding it slightly. Return the filled sweet potatoes to the air fryer and cook for an additional 5-7 minutes or until they are heated through and the filling is nicely melted and bubbly.
Garnish and Serve. Sprinkle the twice baked sweet potatoes with fresh parsley for a pop of color and freshness. Serve them hot as a delightful side dish or a standalone snack.