Mexican Twice Baked Potatoes

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Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

Potato recipes are a reader favorite around here! Our loaded Mexican potato wedges and classic twice baked potatoes are pretty popular, which got us to thinking, why not combine the two?!

A close up of food on a table, with Baked potato

What is a twice baked potato?

Twice baked potatoes are potatoes that have been cooked twice. Initially, the potatoes are baked as if you’re baking potatoes for baked potatoes.

But instead of serving the potatoes whole, you scoop out the potatoes, and mix them with whatever filling you want (for this recipe we’re adding in taco favorites), refill the potatoes, top with cheese and bake them again….twice baked potatoes!

What potatoes are best for twice baked potatoes?

The ideal potatoes for twice baked potatoes are Russet potatoes.

Why are Russet potatoes used for twice baked potatoes?

Russet potatoes are a starchy potato which means the extra ingredients you later add in will adhere better with a Russet potato than a waxy potato, like a red potato.

We created a guide for choosing the best potatoes for recipes to help you out.

How do you make twice baked potatoes?

Considering that twice baked potatoes are kind of like a whole meal, remember that making twice baked potatoes are easy, but there are a few easy steps!

Here is a universal way to make twice baked potatoes as we outlined in our classic twice baked potato recipe!

How To Make Twice Baked Potatoes In The Oven

  • Scrub potatoes clean and dry them.
  • Poke the potatoes with a fork.
  • Rub the potatoes with oil and then sprinkle with salt and pepper.
  • Bake the potatoes at 425 degrees for about 45 minutes. Note: The exact time will depend on how big the potatoes are. If the potatoes are big, plan at least an hour.
  • Before you start scooping out the potato filling, you’ll want to allow the potatoes to cool for 10 minutes. They will be VERY HOT.
  • Slice the very top off of the potatoes.
  • Scoop out the filling. Be careful to leave about 1/4″ of the potato flesh on the skin. If you get to close, it will be hard to hold the potatoes together with the heaviness of the filling.
  • Mix up the potato filling. Get creative with what you add!
  • Use a potato masher or a hand mixer on low speed to get everything combined.
  • Stuff the potato halves.
  • Top with additional cheese if you’d like!
  • Bake for about 15 minutes. The potatoes will already be warm, but you want to make sure they are nice and hot all through.

How To Make Twice Baked Potatoes In The Air Fryer

Perfect for dinner for two, the air fryer will produce equal results in shorter time and is perfect when you only want to make two twice baked potatoes!

For air fryer twice baked potatoes, you will follow the guidelines from above, but the temperature and cooking times will change.

Here is the temperature and cooking time for twice baked potatoes in the air fryer:

  • Set air fryer temperature to 390 degrees Fahrenheit.
  • Add whole potatoes, (scrubbed, dried, forked), set timer to 40 minutes.
  • Remove after 40 minutes, allow to slightly cool.
  • Scoop out filling and follow directions for the filling.
  • Refill potatoes and return to the air fryer. YOU CAN ADD ALUMINUM UNDER POTATOES TO CATCH SPILLS! This is optional.
  • Cook at 390 degrees Fahrenheit for 2-3 minutes or until cheese melts.
  • Serve.
A close up of food on a plate

Ingredients For Twice Baked Potatoes

These twice baked potatoes that are inspired by the Mexican cuisine have ground brown beef that has been seasoned with our homemade taco seasoning, or you can even use leftover picadillo that is made with sofrito for an even more flavorful and unique Mexican twice baked potato recipe!

Here are the ingredients for this Mexican twice baked potato. Remember, you can add or take away any ingredients!

Ingredients:

  • 6 large potatoes
  • olive oil
  • browned ground beef (or meatless crumbles by Boca or Morning Star)
  • red onions (or yellow)
  • green bell peppers
  • homemade taco seasoning
  •  salsa
  •  water
  •  shredded cheddar jack cheese (Or pepper jack for a nice kick!)
  • sour cream

Toppings (optional/your choice):

  • Sour Cream
  • Tomatoes
  • Green onions/chives
  • Cilantro
  • Jalapenos
  • Corn
  • Salsa
  • Bacon
onions on the cutting board

How To Make Mexican Twice Baked Potatoes

  1. Bake the potatoes. Poke fork holes along the top of 6 large/fat scrubbed potatoes, brush with oil, and cook for 1 hour at 450 degrees. If they aren’t soft at the end, cook in 15 minute intervals until soft.
  2. Cool the potatoes. Allow the potatoes to cool for 15 minutes, or while working on step #3.
baked potatoes on a baking sheet

3. Work on filling. While potatoes are cooling, combine olive oil, ground beef, onions, bell peppers, taco seasoning, salsa, and water in a large skillet. Cook over medium-high heat for 15 minutes, stirring frequently until vegetables are soft and everything is cooked through. Add more water if mixture becomes too dry.

Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

4. Scoop out potatoes. Cut a rectangle pattern out of the top of each potato, and dig out the insides of each one. *Make sure to leave a about 1/4″ potato on the inside so that the skin doesn’t collapse.*

Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

5. Create the filling. In a large bowl, mash together potato, cheese, and sour cream until blended. Fold in meat mixture.

Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

6. Refill the potatoes and bake again. Scoop into hollowed potatoes, making sure to over stuff them. Brush outsides with more oil, and cook another 15-20 minutes.

Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

7. Add toppings and enjoy. Remove from oven, add toppings as you like, and serve as desired.

Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

Can you freeze twice baked potatoes?

Yes, you can freeze twice baked potatoes (without toppings), by wrapping them tightly with aluminum foil and then placing them into a freezer safe container or Ziploc bag.

How To Reheat Twice Baked Potatoes

  • Oven– Reheat potatoes in the oven at 365 degrees Fahrenheit for about 15-20 minutes, or until potato has heated through.
  • Microwave– On high power, reheat potatoes for 2 minutes, or until heated through.
  • Air Fryer– Set temperature to 360 degrees and reheat this easy potatoes recipe for 8-10 minutes, or until baked potatoes are heated through.
Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

What To Serve With Mexican Twice Baked Potatoes

  • Mexican Steak with Avocado Salsa– High in protein and packed with flavor, your family will eat like Kings and Queens tonight!
  • Mexican Street Corn– Whole corn covered in a mayonnaise, cotija cheese, and Tajin seasoning are popular street cart food items known as “elote” -it’s amazing and a must try recipe.
  • Spanish Rice– This simple Spanish rice recipe from Latina Mom Meals is an authentic way to serve fluffy and flavorful rice to your family.
  • Coconut Tres Leches Cake– End the night with a high note and treat your family to this tasty and creamy coconut tres leches (three milk) cake!
Mexican Twice Baked Potatoes with fresh tomatoes
Mexican Twice Baked Potatoes with fresh tomatoes

Mexican Twice Baked Potatoes

4.60 from 5 votes
Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!
Servings 6
Prep Time 20 minutes
Cook Time 1 hour 20 minutes

Ingredients
 

Ingredients:

  • 6 large potatoes
  • 1-2 teaspoons olive oil
  • 1 cup cooked, browned ground beef (or meatless crumbles by Boca or Morning Star)
  • ½ cup diced red onions
  • ½ cup diced green bell peppers
  • 1 1/2 tablespoons taco seasoning
  • ¼ cup salsa
  • ¼ cup water
  • 1 cup shredded cheddar jack cheese
  • ¼ cup sour cream

Toppings (optional/your choice):

  • Sour Cream
  • Tomatoes
  • Green onions/chives
  • Cilantro
  • Jalapenos
  • Corn
  • Salsa
  • Bacon

Instructions
 

  • Poke fork holes along the top of 6 large/fat scrubbed potatoes, brush with oil, and cook for 1 hour at 450 degrees. If they aren’t soft at the end, cook in 15 minute intervals until soft.
  • Remove from oven and set aside to cool for 15 minutes.
  • While potatoes are cooling, combine olive oil, ground beef, onions, bell peppers, taco seasoning, salsa, and water in a large skillet. Cook over medium-high heat for 15 minutes, stirring frequently until vegetables are soft and everything is cooked through. Add more water if mixture becomes too dry.
  • Cut a rectangle pattern out of the top of each potato, and dig out the insides of each one. *Make sure to leave a about 1/4" potato on the inside so that the skin doesn’t collapse.*
  • In a large bowl, mash together potato, cheese, and sour cream until blended. Fold in meat mixture.
  • Scoop into hollowed potatoes, making sure to overstuff them. Brush outsides with more oil, and cook another 15-20 minutes.
  • Remove from oven, add toppings as you like, and serve as desired.

Notes

The calories shown are based on the recipe making 6 potatoes, with 1 serving being 1 potato (no toppings added into the calorie count). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 331kcal | Carbohydrates: 30g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 299mg | Potassium: 1085mg | Fiber: 6g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 36mg | Calcium: 223mg | Iron: 8mg
Course Main Dish
Cuisine Mexican
Calories 331
Keyword easy potato recipe, taco tuesday
Warm baked potatoes meets tacos in this Mexican twice baked potatoes recipe that is the perfect twist on a Taco Tuesday!

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Charlotte Moore
3 years ago

One place it says slice potatoes in HALF lengthwise. Then another it says cut a rectangle on top. I knew they didn’t look like they were halved. These look really tasty.

Jayne Hayden
3 years ago

5 stars
I wanna be just like you when I grow up! 🥳
Your receipes are fabulous – you can always tell when its from the heart.

PS ..I’m really a Grammy who 💕 Loves to cook. Thx for sharing your receipes…always a big hit.