Loaded Sweet Potato Skins (Printable Version)

Crispy sweet potato skins topped with seasoned black beans, melted cheese, and fresh garnishes.

# What You'll Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Filling

02 - 1 (15 oz) can black beans, rinsed and drained
03 - 1 small red onion, finely chopped
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and minced (optional)
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil

→ Toppings

12 - 1 cup shredded cheddar cheese (or Monterey Jack)
13 - 1/4 cup chopped fresh cilantro
14 - 1/3 cup sour cream or plain Greek yogurt
15 - 1 avocado, diced
16 - 2 green onions, sliced
17 - Lime wedges, for serving

# Step-by-Step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce sweet potatoes several times with a fork. Place on the baking sheet and bake for 40 to 45 minutes, or until tender when pierced with a knife.
03 - Allow sweet potatoes to cool slightly. Slice each in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch border. Reserve flesh for another use.
04 - Brush insides and outsides of skins lightly with 1 tablespoon olive oil. Arrange skins cut side up on the baking sheet and bake for 10 minutes until crisp.
05 - Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, red bell pepper, and jalapeño until softened, about 4 to 5 minutes. Add black beans, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 to 3 minutes until heated through.
06 - Fill the sweet potato skins with the black bean mixture evenly. Top with shredded cheese. Bake for 5 to 7 minutes until cheese melts.
07 - Remove from oven and garnish with cilantro, diced avocado, green onions, and a dollop of sour cream or Greek yogurt. Serve alongside lime wedges.

# Expert Advice:

01 -
  • The sweet potato skins get wonderfully crispy in the oven, almost like a healthier version of loaded potato skins.
  • The black bean filling is hearty enough to feel like a real meal, but light enough that you won't feel weighed down.
  • You can prep the skins ahead of time and just fill and bake them when guests arrive.
  • Everyone gets to customize their own toppings, which makes it feel like a little build your own bar.
02 -
  • Don't skip brushing the skins with oil before the second bake, that's what makes them crispy instead of leathery.
  • Let the sweet potatoes cool for at least 5 minutes before scooping, or the flesh will be too soft and the skins will tear.
  • If your skins feel flimsy after scooping, bake them a few extra minutes before filling to firm them up.
03 -
  • Pierce the sweet potatoes generously before baking so steam can escape and they don't burst in the oven.
  • If you're making these for a party, bake and scoop the skins earlier in the day, then fill and bake them right before guests arrive.
  • A little squeeze of lime right before eating makes everything taste brighter and pulls all the flavors together.

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