Loaded Sweet Potato Skins (Printer-Friendly)
Crispy sweet potato skins filled with black beans, cheese, veggies, and Greek yogurt for a tasty dish.
# 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 (optional)
06 - 1/2 cup corn kernels (fresh, frozen, or canned)
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 your oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick the sweet potatoes all over with a fork. Place on the prepared baking sheet and bake for 40–45 minutes, or until tender.
03 - Remove from oven and let cool slightly. Cut each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border to keep the skins sturdy. Reserve the scooped-out flesh for another use.
04 - Brush the insides of the potato skins lightly with oil and return to the oven, cut side up, for 10 minutes to crisp.
05 - In a bowl, combine black beans, cherry tomatoes, red onion, jalapeño (if using), corn, cumin, smoked paprika, chili powder, salt, and pepper.
06 - Fill each sweet potato skin with the black bean mixture. Top with shredded cheese.
07 - Return to the oven for 5–7 minutes, or until cheese is melted and bubbly.
08 - Remove from oven. Top with Greek yogurt or sour cream, diced avocado, cilantro, and a squeeze of lime. Serve immediately.
# Expert Advice:
01 -
- The crispy skins paired with the creamy filling create such a perfect texture combination
- They are naturally gluten free and packed with fiber but still feel indulgent
- You can prep everything ahead and just bake before serving
02 -
- Do not skip the crisping step after scooping or your skins will get soggy when you add the filling
- Make sure to drain the beans really well or the filling will be too wet
- These are best served immediately but you can prep the filling and bake the potatoes ahead of time
03 -
- Rubbing the skins with a little olive oil and salt before the first bake makes them extra crispy
- Warming your beans before mixing helps all the spices bloom and taste even better