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Prick potatoes all over with a fork. Place on a microwave-safe plate. Microwave on HIGH (100%) for 8 minutes or until tender, turning halfway during cooking. Cool for 5 minutes. Cut in half. Scoop out flesh.
Place potato skins in a bowl. Drizzle with oil and sprinkle with 2 tsp stock powder. Toss gently to coat, without breaking. Season with pepper. Place skins in air fryer basket. Cook on 200C for 8-10 minutes or until browned.
Meanwhile, roughly mash reserved potato flesh. Stir in ½ cup of the cheese, half of the shallots and 1 tsp of the remaining stock powder. Spoon into potato skins. Top with remaining cheese and half of the remaining stock powder. Spray with olive oil.
Air fry at 180C for 10-12 minutes or until cheese is melted and golden. Serve dolloped with sour cream and sprinkled with remaining stock powder and remaining shallots.