Thoroughly scrub the potatoes using a scrub brush and dry them with a paper towel.
Drizzle with olive oil on both sides and coat the entire potato.
Season the potatoes on all sides with kosher salt.
Use a fork to make holes all over the potato.
Cook at 390° for 40 minutes. Set aside until cool enough to handle.
While they cool, combine chopped chicken with ~1/4 cup BBQ sauce and cheese.
Split the potatoes in half and scoop out the insides, leaving a little in the potato.
Fill with the chicken mixture and air fry for an additional 5 minutes.
To serve, drizzle the potato skins with more BBQ sauce, sprinkle with more cheese, red onions and cilantro and ENJOY!