Loaded Sweet Potato Skins (Print version)

Crispy baked sweet potato skins topped with black beans, cheese, veggies, and creamy yogurt for a flavorful dish.

# What you 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

# Directions:

01 - Preheat oven to 400°F. 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 each in half lengthwise and carefully scoop out most flesh, leaving 1/4-inch border. Reserve scooped flesh for another use.
04 - Brush insides of potato skins lightly with oil and return to oven, cut side up, for 10 minutes to crisp.
05 - Combine black beans, cherry tomatoes, red onion, jalapeño, corn, cumin, smoked paprika, chili powder, salt, and pepper in a bowl.
06 - Fill each sweet potato skin with black bean mixture. Top 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 squeeze of fresh lime. Serve immediately.

# Expert advice:

01 -
  • The crispy skins hold up beautifully while the insides stay creamy and tender
  • You get that loaded potato bar experience without the post meal heavy feeling
  • The sweet and savory combination works better than you might expect
02 -
  • Sweet potatoes hold a lot of heat so let them cool a few minutes before eating or the toppings will slide right off
  • The second bake time for crisping the skins is what makes these restaurant quality so do not skip it
  • Everything can be prepped ahead but assemble and bake the final round just before serving for best texture
03 -
  • Rub the potato skins with a tiny bit of oil and salt before that first bake for extra crispy results
  • Save the scooped out sweet potato flesh for breakfast hash or stir into oatmeal

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