Poke holes all over each potato with a fork, wrap tightly in foil, and cook in the Blackstone air fryer until tender (about 35–40 minutes, depending on size).
While the potatoes cook, heat the griddle. Season the beef with the orange juice, lemon juice, Street Taco seasoning, Tequila Lime seasoning, and garlic powder. Cook until browned and fully done.
Add the bacon to the griddle and cook until crispy. Chop the bacon and set aside with the meat.
When the potatoes are cooked, remove from the foil. Carefully cut them open and scoop out the insides, leaving the skins intact.
In a bowl, mash the potato with cream cheese, butter, chopped jalapeños, jalapeño juice, salt, and pepper until smooth and creamy.
Spoon the mixture back into the potato skins and top with shredded cheese.
Add the cooked beef and bacon over each potato.
Finish with diced avocado and a dollop of sour cream. Serve hot and enjoy!
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