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Wash the sweet potatoes and add 3-4 cuts to the potatoes. Microwave for 6-8 minutes, depending on their size, until they are soft.
Using an oven mitt, slice the potatoes in half lengthwise. Scoop out the potato flesh, leaving ¼ inch around the edges. Save the scooped sweet potato for another use.
Brush the potato skins with olive oil and sprinkle with sea salt. Arrange the skins in your Air Fryer basket and cook at 400° (or the highest available temp) for 10 minutes.
Meanwhile, add the eggs, milk, salt and pepper to a non-stick skillet. Cook the mixture over medium heat, stirring constantly, until there are no longer any visible liquid eggs.
Top each cooked potato skin with ¼ of the scrambled eggs and 1 slice of crumbled bacon. Cover with shredded cheese. Return to the air fryer basket and cook for 3 minutes at 400°, or until the cheese is melted.
Serve topped with green onion and tomato.