Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Loaded Mexican sweet potatoes stuffed with ground beef, black beans, corn, and cheese, topped with sour cream and cilantro.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Loaded Baked Mexican Potatoes

Recipe by Bailey Sissom

Loaded Baked Mexican Potatoes stuffed with taco-seasoned ground beef, black beans, corn, salsa and melty pepper jack cheese. Easy, filling and freezer-friendly.

  • Total Time1 hour
  • Yield8 stuffed potato halves + extra filling 1x

Ingredients

Scale

  • 4 large (about 3 pounds) sweet potatoes or russet potatoes

  • 1 tablespoon olive oil

  • ¾ teaspoon table salt

  • black pepper

  • 1 pound ground beef

  • 2 tablespoons taco seasoning

  • 1 cup (150g) frozen corn

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 ½ cups (355g) thick jarred salsa

  • ½ cup (113g) sour cream

  • 1 cup (113g) shredded pepper Jack cheese, divided

  • ¼ cup chopped fresh cilantro

Instructions

  1. Heat oven to 425°F. Cut the potatoes in half lengthwise. Arrange them on an unlined sheet pan cut side up. Drizzle with 1 tablespoon olive oil, then season with ¾ teaspoon salt and black pepper. Flip the potatoes over (flesh side down) and roast until very soft, about 30–40 minutes.

  2. While the potatoes roast, heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, using a spatula to break it into crumbles, until browned. Drain excess grease as needed. Stir in 2 tablespoons taco seasoning. 

  3. To the same skillet, add 1 cup frozen corn, 1 can black beans, and  1 ½ cups salsa. Mix well. Continue cooking until everything is hot and the mixture has thickened slightly, about 5 minutes.

  4. When the potatoes are cool enough to touch, loosen with a sharp metal spatula and flip them over. Use a small scoop or spoon to scoop most of the flesh from each potato into the skillet. Leave a border around each skin so it holds its shape and doesn’t collapse.

  5. To the skillet, add ½ cup sour cream, ¾ cup pepper Jack cheese, and ¼ cup cilantro. Stir until combined.

  6. Spoon the filling back into the hollow potato skins. Sprinkle the tops with the remaining ¼ cup pepper Jack cheese. Return to the oven and bake 5–10 minutes, or until the filling is hot and the cheese is melted.

Notes

fully cook the potatoes: Trying to make this recipe with potatoes that aren’t fully cooked is not something you want to do. You’ll spend more time fighting to scoop them than you would have if you just let them cook a little longer. They should be REALLY soft. With sweet potatoes, I look for juices bubbling out around the edges. Either way, a knife should slide through with almost no resistance. The time in the recipe is just an estimate because potatoes vary way too much in size for me to get super specific.

they might stick: Since we aren’t using parchment, the caramelized potatoes may stick a bit to the sheet pan. Slide a thin metal spatula under each potato to release it before you flip them over to scoop.

thick salsa (the cheap kind): Homemade salsa, or even the store-bought version of “homemade salsa,” is delicious. Skip it here. You want the thick jarred kind so the filling doesn’t get watery.

size matters: Choose potatoes that are roughly the same size so they roast at the same time. That is all.

you will have extra filling: A pound of ground beef plus the beans, corn, salsa, and cheese is more than you’re going to fit back into the potatoes. I portion the extra into containers and eat it throughout the week. Ironically, it also makes an excellent burrito if you wrap it all up in a tortilla. Making “healthy choices” is overrated anyway.

make ahead: If it works better with your schedule, you can assemble the potatoes earlier in the day, cover and refrigerate and then bake right before eating. They will need a little longer in the oven since they’re starting cold. 

refrigerate: Leftover potatoes and/or filling can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual potatoes until hot, or bake them on a sheet pan loosely covered with foil at 350°F for about 20-25 minutes. Remove the foil for the last few minutes and add a little fresh cheese on top.

freeze: Complete the recipe through step 5 and stuff the potato skins. Skip topping with cheese and do not bake. Allow the assembled potatoes to cool completely. Arrange them on a parchment-lined sheet pan and freeze until solid, about 6 hours. Once frozen, wrap each potato individually and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

 

  • Prep Time: 20 mins
  • Cook Time: 40 minutes
  • Category: Healthy Dinners
  • Method: Oven
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 potato half
  • Calories: 426
  • Sugar: 11g
  • Sodium: 845mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Carbohydrates: 52g
  • Fiber: 10g
  • Protein: 22g
  • Cholesterol: 56mg

Find it online: https://www.simplysissom.com/twice-baked-mexican-sweet-potatoes/