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PdfWash the potatoes and cut them completely in half. Use a melon baller or small spoon to carefully scoop out the insides, leaving a sturdy ¼-inch shell all around.
Toss the hollowed potato halves in olive oil, salt, pepper, garlic powder, and paprika. Place them open-side up in the air fryer basket. Air fry at 400°F (204°C) for 15 minutes, flipping them over halfway through until tender. Remove and let cool slightly.
Pack the four-cheese blend tightly into the potato halves. Press two matching halves back together to reform a whole potato. Secure the halves together tightly with 2–3 toothpicks so the cheese doesn't leak out.
Set out three separate shallow bowls. Put flour in the first, beaten eggs in the second, and Panko breadcrumbs in the third. Roll each stuffed potato ball completely in the flour, dip it into the egg wash, and coat it thoroughly in the breadcrumbs.
Spritz the breaded potato balls generously with cooking spray. Place them back into the air fryer basket. Air fry at 400°F (204°C) for 8 to 10 minutes, gently rolling them over halfway through, until the outside is deeply golden and crispy.
Remove the toothpicks carefully. Spread a layer of the ancho-spiced sour cream on a plate, sprinkle it with cooked bacon bits, and stack your hot queso fries right on top!