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Delicious Enough is a newsletter by Simply Sissom. An exclusive + absurdly simple 30 minute or less recipe delivered to your inbox every Sunday morning. To view more recipes so simple you will actually make them, check out the delicious enough archives. |
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Twice Baked Mexican Sweet Potatoes
It's a taco in a potato's skin.
BAILEY SISSOM
February 24, 2025
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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.
Here’s the smart part: choose large, thick potatoes (russet or sweet) that can handle a loaded filling. I lean on frozen corn, canned beans, and jarred salsa—they save time and still bring all the flavor. Bake until tender, scoop out the insides, mix them with seasoned ground beef and your shortcuts, then refill and finish with a quick crisp in the air fryer or oven.
–Bailey
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Before you get started, here are some pro tips to help you nail this recipe.
- Choose the Right Potato: Start with large, thick potatoes - sweet or russet - that are round or fat rather than long and thin. Stubby potatoes hold their shape better during baking and provide a stable base for your filling.
- Cook Until Tender: Whether using an air fryer or oven, bake until the potatoes are just tender. Overcooking can weaken the shell and undercooking won’t give you that creamy interior.
- Leave a Sturdy Rim: When scooping out the potato, keep about a ¼-inch border. This little rim is key to holding your savory filling in place.
- Freezer-Ready: These potatoes freeze beautifully. Assemble, freeze individually, and store in an airtight container. When you’re ready, thaw and reheat.
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If the taco twist in these twice baked potatoes has you hooked, you’ll appreciate my Crunchy Taco Cups. They’re a pared-down version that’s even easier to make and have all the same bold Mexican flavors!
My Flatbread Pizzas are as adaptable as they are delicious. Cook them in the air fryer or the oven—whichever suits your mood—and top them with whatever you have on hand. They’re a fast, fun way to create a crispy, personalized pizza.
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Twice Baked Mexican Sweet Potatoes
Servings: 8
Time: 45 minutes
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)
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 (4 large) 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.
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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.
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Twice Baked Mexican Sweet Potatoes: Click button to download.
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Download Recipe PDF
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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 (3/4 tsp), onion powder (3/4 tsp), paprika (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and dried oregano (1/4 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 – Can be subbed with a store-bought salsa.
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. |
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