Select Roast on the GreenPan Cyclone Air Fryer and set the temperature to 400 F.

In a medium mixing bowl, toss the potatoes with the oil, Burlap & Barrel Black Garlic and Toasted Onion Powder, and salt until evenly coated. Transfer to the air fryer and roast for 15 to 20 minutes, shaking the basket halfway through, or until they are cooked through. Transfer the cooked potatoes to a large plate and reserve.

Place the Teton Waters Ranch Polish Sausage pieces in the air fryer and roast at 400 F for 8 to 10 minutes or until just golden brown and beginning to crisp on the edges. Transfer the cooked sausage pieces to a bowl and reserve.

Using a small spoon or measuring spoon, scoop out about half of the potato to create a large channel – taking care to leave enough connected to the skin so that potatoes still hold their shape well – and transfer all the scooped potato to a medium mixing bowl. Mash the scooped potatoes with a fork until mostly smooth.

Add half the Cabot Creamery Habanero Cheddar Cheese, the Cabot Creamery Sour Cream, and half the chives to the bowl and stir until evenly combined. Taste and adjust as desired.

Fill the potato skins with enough of the potato filling that it slightly mounds over the top. Place 3 to five pieces of the reserved sausage on top of each potato skin and press lightly into the filling. Sprinkle a bit more of the cheese on top. Transfer the potato bites back to the air fryer and roast again at 400 F until fully warmed and the cheese is melted.

Serve hot immediately, garnished with a small spoonful of sour cream and the remaining chives.

Any leftover potato bites can be stored in an airtight container in the refrigerator for up to 3 days.