Easy Baked Mexican Potatoes (Air Fryer or Oven)

Name: Twice Baked Mexican Sweet Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: Potatoes (4 large) (approx. 2 lb | 907g); Olive Oil (1 tsp + extra); Salt (1 tsp + extra); Ground Beef (1 lb) (454 g); Taco Seasoning (2 tbsp); Frozen Corn (1 cup) (150 g); Black Beans (1 can, 15 oz, drained and rinsed) (425 g); Pico di Gallo or Salsa (1 ½ cups) (355 ml); Sour Cream (½ cup) (120 ml); Shredded Pepper-Jack Cheese (1 cup) (113 g); Cilantro (¼ cup, chopped)

Baked Mexican Potatoes offer a mouthwatering twist on a classic comfort dish, featuring crispy, tender potato halves loaded with taco seasoning-infused ground beef, black beans, and frozen corn for a burst of savory flavor. Prepared in either an air fryer or oven and finished with a dollop of creamy sour cream, melty cheese, and fresh cilantro

Baked Mexican Potatoes on a white plate with sour cream, limes and cilantro.

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.

-Janet L.

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Perfectly Crispy Potato Skins ...
Ingredients
Instructions: Baked Mexican Potatoes
Top Tip
Substitutions: Baked Mexican Potatoes
Variations
Storage
Equipment
FAQ's - Air Fryer Twice Baked Potatoes
Recipe
Related
More Air Fryer Recipes
Comments

Perfectly Crispy Potato Skins ...

Bailey standing in a white kitchen pouring a smoothie out of a blender and into a glass.

This recipe is a total game-changer. I took a humble baked potato and gave it a bold taco twist, and it’s now a must-have in my rotation. It’s effortless, full of spicy flavor, and just plain fun.

Picture a baked potato with a crisp, golden skin and a warm, inviting center. Inside, spicy ground beef, sweet roasted corn, hearty black beans, and zesty salsa come together to create a layered flavor that’s both familiar and refreshingly unexpected.

Recipe bonus, you can double the recipe and freeze half in an airtight container. Once cooled completely, these Baked Mexican Potatoes freeze like a dream - simply reheat them in your air fryer or oven to revive that crispy skin and vibrant flavor, making busy nights a little easier.

-Bailey

PS - If you love this recipe, you've got to try my Crispy Wonton Cups - same flavors, but even simpler recipe!

Ingredients

Potatoes: Choose either russet or sweet potatoes with a fatter, more compact shape rather than long and lean—they hold their shape better during the twice baked process.

Olive Oil: Extra virgin olive oil works best.

Ground Beef: When choosing ground beef, aim for one with around 10-15% fat to keep things juicy and flavorful without excess grease.

Taco Seasoning: Grab a single-serve taco seasoning packet.

Corn: Frozen corn is a budget-friendly, reliable option that works wonderfully, though fresh corn is a great alternative if you prefer.

Black Beans: Go for canned black beans labeled “no salt added” or “low sodium,” and be sure to drain and rinse them well for a clean taste.

Pico de Gallo or Salsa: A fresh pico de gallo or your favorite salsa delivers a vibrant, zesty kick to the recipe.

Sour Cream: A fresh pico de gallo or your favorite salsa delivers a vibrant, zesty kick to the recipe.

Shredded Pepper-Jack Cheese: For that extra melt and flavor boost, I prefer shredding my own, but if you're in a rush, pre-shredded is totally fine.

Cilantro: Fresh cilantro is a must—skip the pricey pre-chopped packs and avoid dried.

Instructions: Baked Mexican Potatoes

Step 1 - Baked Mexican Potatoes. Cook potatoes.

Step 1: Prepare the Potatoes: Scrub your potatoes, poke them with a fork, brush with olive oil, and sprinkle with salt. Place them in your air fryer or oven until they’re tender.

Step 2: Baked Mexican Potatoes- brown meat and add taco seasoning.

Step 2: Cook the Beef: In a skillet, brown the ground beef with a splash of olive oil if needed, and stir in your taco seasoning until well mixed.

Step 3: Baked Mexican Potatoes. Add corn and black beans.

Step 3: Add Veggies: Mix in the frozen corn and black beans to the beef, cooking until they’re heated through.

Step 4: Baked Mexican Potatoes. Add cheese, salsa, cilantro and sour cream.

Step 4: Remove the skillet from heat and stir in your choice of pico de Gallo or salsa , sour cream, shredded cheese, and chopped cilantro until combined.

Step 5: Baked Mexican Potatoes. Scoop out the potatoes.

Step 5: Scoop & Combine: Once the potatoes are done, carefully slice them in half and scoop out the soft interior into the skillet, mixing it with the savory beef and vegetable filling.

Step 6: Baked Mexican Potatoes. Load filling into scooped out potatoes.

Step 6: Stuff & Finish: Spoon the filling back into the potato shells and return them to the air fryer or oven until the cheese melts and the flavors meld together.

Top Tip

If you're short on time, give your potatoes a quick microwave pre-cook for a few minutes before baking or air frying—they'll speed up the process while keeping that perfect, fluffy interior.

Substitutions: Baked Mexican Potatoes

Potatoes – Use large sweet potatoes or russet potatoes.

Olive Oil – Replace with canola oil, avocado oil, or even melted butter for a richer taste.

Ground Beef – Swap with ground turkey, ground chicken, or a plant-based meat substitute.

Taco Seasoning – Mix your own blend using chili powder (2tsp), cumin (1 tsp), garlic powder (¾ tsp), onion powder (¾ tsp), paprika (½ tsp), salt (½ tsp), black pepper (¼ tsp) and dried oregano (¼ tsp).

Frozen Corn – Substitute with fresh corn kernels (if in season) or canned corn (drained) for similar sweetness and crunch.

Black Beans – Sub pinto beans or kidney beans.

Pico di Gallo or Salsa – You can substitute enchilada sauce. Keep in mind that it is is smoother and richer, so it will change the texture and flavor slightly—adjust the amount to suit your taste.

Sour Cream – Can be replaced with plain Greek yogurt.

Shredded Pepper-Jack Cheese – Use shredded cheddar, a Mexican blend, or even mozzarella.

Cilantro – Omit or substitute with chopped parsley.

Variations

Gluten-Free: Already covered—no gluten worries here!

Nut-Free: Already is!

Dairy-Free: For a dairy-free spin, simply swap in your favorite dairy-free sour cream and a plant-based shredded cheese.

Vegetarian: Looking for a veggie version? Just replace the ground beef with a plant-based meat substitute or boost the recipe with extra black beans and lentils.

Make-Ahead / Freezer Meal: These potatoes freeze like a dream—after stuffing them, spread them out on a parchment-lined tray until solid, then tuck them away in an airtight container or freezer bag, and reheat in your air fryer or oven when you’re ready to indulge.

Baked Mexican Potatoes lined up on a white plate.

Storage

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.

Freeze: These baked potatoes freeze very well. Allow them to cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months. For best results, freeze them individually on a parchment-lined tray before transferring to prevent sticking.

Reheat: For optimal texture and flavor, reheat in the oven or air fryer until heated through. If using a microwave, heat in short intervals and check frequently to avoid sogginess.

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

Why do my potatoes look like they are burning on the outside, but they are still not 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

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5 from 1 review

Author: Bailey Sissom
Total Time: 1 hour
Yield: 8 twice baked potatoes

Print Recipe

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

Potatoes (4 large) (approx. 2 lb | 907g)
Olive Oil (1 teaspoon + extra)
Salt (1 teaspoon + extra)
Ground Beef (1 lb) (454 g)
Taco Seasoning (2 tbsp)
Frozen Corn (1 cup) (150 g)
Black Beans (1 can, 15 oz, drained and rinsed) (425 g)
Pico di Gallo or Salsa (1 ½ cups) (355 ml)
Sour Cream (½ cup) (120 ml)
Shredded Pepper-Jack Cheese (1 cup) (113 g)
Cilantro (¼ cup, chopped)

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Instructions

Scrub the Potatoes (4 large), then dry them. Poke several holes in each potato with a fork. Brush with Olive Oil and sprinkle with Salt. Place the potatoes in the air fryer and cook at 400°F for 40 minutes or bake them in the oven at 425°F for 45-60 minutes until they are fork-tender.
Meanwhile, heat a skillet over medium heat. Add Ground Beef (1 lb) and, if needed, a splash of Olive Oil (1 tsp). Cook until the beef is no longer pink, then drain any excess fat. Stir in Taco Seasoning (2 tbsp) until evenly distributed.
To the skillet, add Frozen Corn (1 cup) and Black Beans (1 can, 15 oz, drained and rinsed). Cook for 3–5 minutes until the corn is thawed and the beans are warmed through.
Remove the skillet from the heat. Stir in Pico di Gallo or Salsa (1 ½ cups), Sour Cream (½ cup), Shredded Pepper-Jack Cheese (1 cup), and Cilantro (¼ cup, chopped). Mix until well combined.
When the Potatoes are cooked, carefully slice each in half and scoop out the soft interior into the skillet with the meat and vegetable mixture. Stir until evenly mixed.
Spoon the filling back into each potato shell. Return the stuffed potatoes to the air fryer and cook at 400°F for an additional 2–3 minutes or to the oven at 375°F for an additional 5-10 minutes until the cheese is melted and the tops are slightly crisp.

Notes

Gluten-Free: Already is!

Nut-Free: Already is!

Dairy-Free: Use dairy-free sour cream and substitute shredded cheese with a plant-based alternative.

Vegetarian: Replace ground beef with a plant-based meat substitute, or add extra black beans and/or lentils.

Make-Ahead / Freezer Meal: These potatoes freeze really well. After filling the potato shells, arrange them in a single layer on a parchment-lined tray and freeze until solid (do not bake a second time). Then, transfer to an airtight container or freezer bag. When you're ready to eat, reheat them in the air fryer or oven until warmed through.

Prep Time: 20 mins
Cook Time: 40 minutes
Category: Healthy Dinners
Method: Air Fryer
Cuisine: Mexican