If you’re using your oven, preheat it oven to 350° and line a baking sheet with parchment paper.
Rub the oil on the potatoes and sprinkle them with salt and pepper.
If you’re using your oven, bake the potatoes for 45-60 minutes or until they’re tender on the inside and skins are crispy and browned. If you’re using your air fryer, cook them on 350° for 23-30 minutes. With either cooking method, be sure to flip the potatoes at the halfway point.
Allow the potatoes to cool slightly, then cut them in half and scoop out the centers, leaving about ¼ of an inch of potato around the skins.
Fill each potato skin with 2 heaping tablespoons of spinach artichoke dip.
If you’re using your oven, bake the potato skins for 15-20 minutes, or until the edges of the potatoes are golden brown and the filling is heated throughout. If you’re using your air fryer, cook the potato skins for 8-10 minutes.
Top each potato skin with a little crumbled tempeh bacon and a few chopped chives. Serve hot.