Loaded Sweet Potato Skins (Printable Version)
Crispy sweet potato skins filled with a zesty black bean and veggie mix, topped with melted cheese and fresh garnishes.
# What You'll Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed clean
→ Filling
02 - 1 cup canned black beans, drained and rinsed
03 - 1/2 cup cherry tomatoes, diced
04 - 1/2 small red onion, finely chopped
05 - 1 jalapeño, finely chopped
06 - 1/2 cup corn kernels
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - Salt and black pepper to taste
→ Toppings
11 - 1 cup shredded cheddar or Monterey Jack cheese
12 - 1/2 cup Greek yogurt or sour cream
13 - 1 ripe avocado, diced
14 - 2 tablespoons fresh cilantro, chopped
15 - 1 lime, cut into wedges
# How To Make It:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Prick sweet potatoes all over with a fork, place on prepared baking sheet, and bake for 40–45 minutes until tender.
03 - Let potatoes cool slightly, cut in half lengthwise, and carefully scoop out flesh leaving a 1/4-inch border. Reserve scooped flesh for another use.
04 - Lightly brush insides with oil, return to oven cut side up, and bake for 10 minutes until crisp.
05 - Combine black beans, cherry tomatoes, red onion, jalapeño, corn, cumin, smoked paprika, chili powder, salt, and pepper in a mixing bowl.
06 - Fill each potato skin with black bean mixture and top generously with shredded cheese.
07 - Return to oven for 5–7 minutes until cheese is melted and bubbly.
08 - Remove from oven, top with Greek yogurt, diced avocado, cilantro, and a squeeze of fresh lime. Serve immediately.
# Expert Advice:
01 -
- These skins are the perfect conversation starter for any gathering, colorful enough to impress but easy enough to not stress about
- You get that crispy potato texture without any frying, and the filling is packed with protein and fiber that keeps you satisfied for hours
02 -
- The key to sturdy skins is leaving enough flesh when scooping, and I learned this the hard way after my first batch turned into floppy shells that collapsed under the filling
- Letting the potatoes cool just enough to handle but still being warm makes scooping easier and gives you more control over the thickness of the remaining flesh
03 -
- The scooped sweet potato flesh freezes beautifully and works perfectly for sweet potato muffins, pancakes, or even just reheating as a simple side dish
- If you are making these for a crowd, set up an assembly line and invite everyone to build their own skins before they go into the oven