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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)

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.

Easy Baked Mexican Potatoes (Air Fryer or Oven)

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 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)

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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

Nutrition

Serving Size: 1/2 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