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Place bacon strips in the Ninja Crispi and air fry for about 15-20 minutes, flipping halfway. Remove and set aside on a paper towel-lined plate.
Add mini potatoes directly into the glass container with the leftover bacon grease. Season with salt, pepper, smoked paprika, onion powder, and garlic powder. Attach the Ninja Crispi storage lid and shake the container gently to evenly coat the potatoes in the bacon grease and seasoning.
Pierce each potato with a knife to allow steam to escape. Air fry until the potatoes are crispy and fork-tender, about 20-25 minutes, shaking the basket halfway through.
Once cooled slightly, scoop out the center of the potato with a small melon baller or teaspoon (save for a breakfast scramble).
Fill the center of each potato with shredded cheese and air fry again for 2-3 minutes, just until the cheese is melted.
Top each potato with sour cream, chopped chives, and crumbled bacon. Enjoy!