Air Fryer Taco Twice Baked Potatoes
Crispy potato skins, creamy and cheese mashed potato filling, taco meat, and more cheese.. doesn't get much better than that! Busy weeknights meet their match with this healthy main course lunch, dinner, or side dish!
Ingredients
- 4 medium-large russet potatoes, similar in size
Potato Filling
- 1/2 lb ground chicken or beef or 1 block tofu or tempeh
- 1/2 small yellow onion
- 1 large bell pepper or two smaller ones
- 2 tbsp taco seasoning *I like Siete Brand
- 1/3 cup water
- 1 1/2 tsp sea salt
- 1/2 cup dairy-free or regular sour cream or plain greek yogurt *I use vegan sour cream. Forager & Kite Hill are both great!
- 2 tbsp cashew milk *or any milk of choice
- 1/2 cup vegan or regular shredded cheddar cheese *I like VioLife for dairy-free option!
Toppings
- Sour cream, salsa, guacamole, fresh cilantro, etc.
Instructions
Oven option
- If using an oven, preheat to 400F. Scrub your potatoes really well and pat dry. Use a fork to poke holes around each potato. Place on a parchment or foil lined baking sheet. Bake for 45-50 minutes until cooked through.
- Make the taco filling: While the potatoes are baking, make the taco meat. You can use ground chicken, beef, or tofu or tempeh for a plant-based option. Add 1 tbsp of oil to your pan over medium heat and add the meat. If using tofu or tempeh, crumble it in your pan to resemble ground meat.
- Once the meat has started to brow, add the chopped onions and peppers, stirring to combine. Cook for 5 or so minutes, stirring occasionally, until the meat is browned and the onions are softened.
- Add the taco seasoning and water and stir well. Once bubbling, reduce the heat to med-low and simmer for 3-4 minutes. Once it's thickened, remove from heat.
- Once the potatoes are done, remove from the oven and let cool for 10 or so minutes, until they're cool enough to touch. Keep the oven on. Note: Don't wait too long though, as the filling can become gummy if you let them cool too long.
- Slice a slit into the top of each potato and remove the skin from the slit. Use a spoon to remove the filling from the potato, being sure to leave about 1/4" thick border around the shell so the potatoes stay in tact, and place it into a large bowl.
- After all of the potato fillings are in the bowl, add the sour cream and seasoning. Use a fork or potato masher to mash well. Then fold in the taco meat and cheese. Once mixed well, scoop the filling back into the potato shells. You'll want to carefully pack it in. It may seem like there's too much, but it's okay if they're overflowing a bit!
- Place back in the oven for 10 minutes. Then add a little cheese to the top of each one and bake another 5-10 minutes until it's melty. Serve immediately!
Air fryer option
- Note: ALL air fryers cook differently. So if your potatoes need a few extra/less minutes, adjust! Follow the steps above to prep your potatoes. Then add to your air fryer oven or basket and bake at 400 F for 35 to 40 minutes, until they are fork tender.
- Follow the same steps above to make the taco filling and prep the potatoes the same way.
- When ready to bake them for the second time, place them back in your air fryer and cook at 350 F for an additional 2-3 minutes. Top with cheese and cook another 1-2 minutes or until it's melty. Enjoy!
Notes
*Using plain greek yogurt or high protein dairy-free yogurt will make these even higher in protein!