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Air Fryer Twice Baked Potatoes on a white plate with sour cream, limes and cilantro.

Twice Baked Mexican Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bailey Sissom
  • Prep Time: 20 mins
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 twice baked potatoes 1x
  • Category: Healthy Dinners
  • Method: Air Fryer
  • Cuisine: Mexican


Simple Air Fryer Twice Baked Potatoes stuffed with seasoned ground beef, black beans, corn, pico and pepper jack cheese. Easy, healthy and freezer-friendly!


  • 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 1/2 cups pico di gallo or salsa
  • 1/2 cup sour cream
  • 1 cup shredded cheese (I used pepper-jack)
  • 1/4 cup cilantro, chopped

OPTIONAL TOPPINGS: jalapeños, salsa, guacamole, diced tomatoes, cilantro


  1. 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. 
  2. 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. 
  3. 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. 
  4. Scoop and load potatoes. Using a spoon, carefully scoop out the center of each  potato (leaving about 1/4 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. 


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.