Simple Air Fryer Twice Baked Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack cheese. Easy, healthy and freezer-friendly!
Absolutely delicious! I made this as a freezer meal for my daughter when she had her second baby. I subbed ground turkey, but followed everything else as listed. They were an absolute hit. Even my 22 month old grandson loved them.
-Jan
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Perfectly Crispy Potato Skins ...
Twice-baked potatoes, but with a mashed potato filling loaded with bold + spicy Mexican flavors and fresh ingredients! This air fryer twice baked potato recipe is made from simple ingredients that transform a traditionally tasty side dish (fluffy twice-baked potato) into an easy main meal. This easy air fryer recipe can also be made in the oven (directions in notes section of recipe card).
Two things I LOVE:
- an easy recipe
- healthy food that tastes good
There are so many different layers of flavors happening with these air fryer baked potatoes, but the real highlight is that you don't have to do all that much work to make this situation happen. The ground beef filling is quick and easy, because we are using shortcuts like frozen corn, canned black beans and jarred salsa.
Then you just kind of fancily things ... mix in a little chopped cilantro, melty cheese and air fried tender potatoes. Load all that goodness into crispy potato halves and BAM .. your healthy + fancy dinner is table ready.
Are you so into this right now?
-Bailey
Ingredients
- potatoes - for the best potatoes, choose thick/round potatoes instead of long/thin, the first shape is more stable and easier to fill. Smaller potatoes like Yukon gold should not be used.
- olive oil - prevents potato from sticking to air fryer rack
- ground meat - I prefer ground beef, but ground chicken or turkey will work as well
- corn - opt for frozen fire roasted corn
- black beans - purchase canned beans, drain and rinse before using
- taco seasoning - purchase your favorite brand or throw together a homemade taco seasoning blend
- salsa or pico - pico is going to taste fresher, but jarred salsa will work in a pinch
- sour cream or greek yogurt - if opting for Greek yogurt, choose the plain flavor
- pepper-jack cheese - purchasing a block and shredding is recommended - it melts better, to save time using store-bought pre-shredded cheese works too
- cilantro - shop for fresh cilantro that's bright in color and crisp with firm stems
How To Make Air Fryer Twice Baked Potatoes
Step 1: Cook Potatoes. Coat potatoes in olive oil and sprinkle with fine sea salt. Place potatoes into the basket of the air fryer and cook at 400 degrees for 40-50 minutes, rotating halfway through. Cooking time will vary based on potato size.
Step 2: Meat Filling. Add olive to a skillet over medium heat. Cook ground meat until no longer pink. Drain. Add taco seasoning and mix well.
Step 3: Corn and beans. To the skillet, add corn and beans. Cook for 3-5 minutes or until corn is no longer frozen.
Step 4: Add some flavor. Remove skillet from heat. Add pico and shredded cheese. Stir to combine and set aside.
Step 5: Hollow out potatoes. Use a large spoon to scoop out the center of each potato (leaving about ¼" around the edges for stability). The cooked potato should have the texture of creamy mashed potatoes. Add scooped potato flesh to the skillet with the filling. Mix well.
Step 6: Stuff potatoes. Scoop the prepared filling into the hollowed out potato shells. Pop into the oven for 5-10 minutes or until the cheese is melted. Serve with favorite toppings like green onions, cilantro, avocado, sour cream, salsa, etc.
Top Tip: If your potatoes are uneven on the bottom and tip over when you stuff them with the meat mixture, use toothpicks to help stabilize them. Make sure to remove all toothpicks before serving!
Substitutions
This recipe is very flexible. Use what you like and what you have on hand.
Potatoes - Russet potatoes (Idaho) can be subbed for sweet potatoes - both are great, but I find that the sweet potatoes create a more flavorful recipe
Cheese - any shredded cheese that melts well can be used (skip on mozzarella) - cheddar, monterrey-jack or a Mexican blend would all be delicious
Ground Meat - any ground beef you prefer can be used - note that the beef will provide the most flavor while ground chicken or ground turkey are healthier options
Pico - fresh pico can be expensive and is sometimes unavailable - salsa is a great substitute. I recommend choosing one that is rated at least "medium" heat. The potatoes get a lot of their flavor from this ingredient
Variations
Spicy - add a can of chopped jalapeños and 1 tablespoon of hot sauce to the filling
Salsa Verde - sub out the pico for a green salsa verde for a fun twist on these air fryer twice baked potatoes
Storage
How To Freeze Twice Baked Potatoes
To freeze: This recipe does REALLY well as a freezer meal. Prepare the twice baked potatoes according to recipe directions and then arrange the stuffed potatoes into a single layer on a parchment covered sheet pan. Use toothpicks to steady unstable potatoes. Freeze for 4 hours. Remove potatoes from freezer and store in an airtight container or freezer bag for up to 3 months.
To thaw: To thaw potatoes, move frozen potatoes to the refrigerator overnight. Cook thawed potatoes in an oven heated to 375 degrees for 40-60 minutes OR until warmed through. Top with your favorite extras and serve immediately.
How To Store Leftover Twice Baked Potatoes
Leftover baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 375 degrees until warmed through or microwave.
TOP TIP: You will have extra meat filling after stuffing your potatoes. I like to use up leftover filling in burrito bowls. A base layer of rice, topped with fresh romaine lettuce, followed by the potato filling and topped with fresh tomatoes, avocado, salsa and sour cream.
Equipment
I own 2 different air fryers that I use and love. One uses a basket and the second uses a tray.
If you don't have an air fryer, I have provided for instructions for making these twice baked potatoes in the oven - check the notes section on the recipe card.
*The links below are affiliate links, which means that I earn a small commission if you purchase.
Traditional Air Fryer (Basket): Compact and takes up less counter space, smaller cooking chamber means that food cooks faster.
Air Fryer Oven (Shelves): Has multiple racks, making it possible to cook more food once. A more expensive option than a traditional air fryer.
Air Fryer Liners - These make cleanup a breeze. You can get 200 for around $7.00.
FAQ's - Air Fryer Twice Baked Potatoes
Yes, there are instructions for using the oven for this recipe in the notes section of the recipe card.
It will vary from situation to situation because all potatoes are different sizes. I cooked mine for about 40 minutes until they were fork tender.
The air fryer will cause the skin of the potatoes to brown, rotating them and flipping halfway through the cooking process is helpful. For the last 5-7 minutes, you can slice potatoes in half lengthwise to speed up the cooking process. You will have to work in batches if using a basket style air fryer.
📖 Recipe
Twice Baked Mexican Sweet Potatoes
- Total Time: 1 hour
- Yield: 8 twice baked potatoes 1x
Description
Simple Air Fryer Twice Baked Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack cheese. Easy, healthy and freezer-friendly!
Ingredients
- 4 large sweet potatoes or russet potatoes, scrubbed and rinsed
- 1 tsp. olive oil + extra for brushing potatoes
- 1 teaspoon salt + more for coating potatoes
- 1 lb. ground beef
- 2 tablespoons taco seasoning
- 1 cup corn, frozen
- 1 15 oz can black beans, drained and rinsed
- 1 ½ cups pico di gallo or salsa
- ½ cup sour cream
- 1 cup shredded cheese (I used pepper-jack)
- ¼ cup cilantro, chopped
OPTIONAL TOPPINGS: jalapeños, salsa, guacamole, diced tomatoes, cilantro
Instructions
- Prepare and Cook Potatoes. Scrub potatoes under running water and dry. Use a fork to poke holes in the skin of each potato. Rub with olive oil and sprinkle liberally with salt. Add prepared potatoes to the air fryer and cook at 400 degrees for 30-40 minutes, rotating halfway through cooking. Cooking time may vary depending on the size of your potato. Potatoes should be fork tender and easy to scoop out when done cooking.
- Prepare Meat: To a skillet over medium heat, add olive oil, ground beef and 1 teaspoon of salt. Cook until meat no longer pink, about 8-10 minutes. Stir frequently. Drain. Add taco seasoning and stir well to incorporate.
- Add flavor. Add frozen corn and drained beans to the skillet. Continue cooking on medium heat until corn is no longer frozen and beans are warm, about 3-4 minutes. Remove skillet from heat and add pico/salsa, sour cream, cheese and cilantro. Mix well and set aside.
- Scoop and load potatoes. Using a spoon, carefully scoop out the center of each potato (leaving about ¼ inch around the edges). Add scooped potato to the prepared meat mixture. Stir to combine. Load filling into each of the hollow potato skins. Air fry stuffed potatoes at 400 degrees for 2-3 minutes or until cheese is melted and filling is warm. Top with you favorite ingredients and serve immediately.
Notes
Oven Instructions: (First Bake) - Heat oven to 425 degrees and line a baking sheet with parchment paper. Use a fork to punch a few holes in the potatoes. Rub with olive oil and sprinkle with sea salt. Bake 45-60 minutes, or until the potato is fork tender and the skin is crisp. (Second Bake) - Place loaded potatoes onto a sheet pan and return to an oven heated to 375 degrees until cheese melts and filling is warmed through, 5-10 minutes.
If potatoes are tipping over once stuffed, use toothpicks to prop them up. Make sure to remove each toothpick prior to serving.
Do not stack the potatoes in the air fryer. They need to be placed in a single layer in order to cook properly.
This recipe will have LOTS of extra filling. Eat it plain, or serve it burrito bowl style on a pile of cooked rice and romaine lettuce. Top with diced tomatoes, salsa, avocado or other toppings you like.
- Prep Time: 20 mins
- Cook Time: 40 minutes
- Category: Healthy Dinners
- Method: Air Fryer
- Cuisine: Mexican
Nutrition
- Serving Size: ½ potato
- Calories: 239
- Sugar: 4.6 g
- Sodium: 518.4 mg
- Fat: 5.4 g
- Carbohydrates: 26.7 g
- Protein: 21 g
- Cholesterol: 41.1 mg
Kristi Rimkus
I saw this recipe over on Pinterest and had to stop by to tell you how delicious it looks!
Bailey Sissom
Thanks Kristi! It is one of our family favorites:)
Jan
Absolutely delicious! I made this as freezer meals for my daughter when she had her 2nd baby a month early. I used 8 small potatoes and ground turkey, but followed everything else as listed.. I had a lot of filling., so my skins were mounding over. I just kind of flattened them out and put in freezer bags.
They were an absolute hit.! They are healthy eaters so they loved having these as a go to. Even my 22- month old grandson loved them!