Directions

1. Using a fork, lightly prick each potato all over several times. Rub potatoes evenly with 2 teaspoons of the oil, and sprinkle evenly with pepper and 1 1/2 teaspoons of the salt.
2. Place potatoes in an air fryer basket, spaced evenly apart. Place basket in air fryer, and cook at 400°F until a paring knife inserted into center of potatoes meets little to no resistance, about 45 minutes. Transfer to a cutting board; cut potatoes in half lengthwise, and let stand until cool enough to handle, about 10 minutes.
3. Meanwhile, stir together sour cream, cilantro, lime zest and juice, and 1/2 teaspoon of the salt in a medium bowl until combined. Cover and refrigerate until ready to use.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high. Add chorizo and remaining 1/4 teaspoon salt; cook, stirring and breaking up chorizo using a wooden spoon, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve fat in skillet.
5. Scoop flesh from potato halves, leaving about 1/4-inch border attached to skins; save flesh for another use. Brush potato shells and skins evenly with reserved chorizo fat. Place potato halves in air fryer basket, skin side up, and cook at 400°F until browned and crispy, 7 to 8 minutes.
6. Place crispy potato halves, cut side up, on a work surface, and spoon cooked chorizo evenly into potato skin cavities. Top chorizo evenly with cheese; return potatoes to air fryer basket in a single layer, and cook at 400°F until cheese is melted and lightly browned, about 3 minutes.
7. Transfer to a plate, and spoon sour cream mixture evenly over crispy potato skins. Top evenly with jalapeños; garnish with scallions, radish, and additional cilantro. Serve with lime wedges.