Loaded Sweet Potato Skins with Black Beans

The first time I made these sweet potato skins, it was supposed to be a quick appetizer for friends dropping by last minute. But when they came out of the oven all crispy and golden with that black bean filling bubbling, we ended up sitting around the kitchen island eating them for dinner instead. Now they are my go to whenever I want something that feels indulgent but still leaves everyone feeling good.

Last autumn my sister came over feeling exhausted from work, so I whipped these up while she curled up on the couch. Watching her face light up when she took that first bite, all the stress seemed to melt away along with the cheese. That is when I knew this recipe was not just food but a little bit of comfort on a plate.

Ingredients

• 4 medium sweet potatoes, scrubbed: Look for ones that are relatively uniform in size so they bake evenly. I have learned that slightly thicker skins hold up better to the stuffing process.
• 1 tbsp olive oil: This helps soften the vegetables and adds a nice richness. Sometimes I use a little extra to brush the skins for extra crispiness.
• 1 small red onion, finely diced: The sweetness of red onion plays so well with the black beans. If you are sensitive to raw onion, cooking it longer tames that bite.
• 2 cloves garlic, minced: Fresh garlic makes all the difference here. Do not be tempted to use the jarred stuff, the flavor is not the same.
• 1 red bell pepper, diced: This adds such beautiful color and a subtle sweetness. I always keep a few peppers on hand just for recipes like this.
• 1 (15 oz/425 g) can black beans, rinsed and drained: The creamy texture of black beans is perfect here. Give them a really good rinse to remove that canned taste.
• 1 tsp ground cumin: This is the backbone of the flavor profile. Toast it in a dry pan for 30 seconds before adding to really wake up those essential oils.
• 1/2 tsp smoked paprika: My secret ingredient that adds this incredible depth. Regular paprika works too but you will miss that smoky undertone.
• 1/2 tsp chili powder: Just enough warmth to make things interesting without overwhelming. Adjust up or down based on your heat tolerance.
• Salt and black pepper, to taste: Do not skimp on seasoning the filling. Sweet potatoes need salt to really shine.
• 1/2 cup corn kernels: Fresh off the cob is amazing but frozen works perfectly fine. Just make sure to thaw and drain well first.
• 1 cup shredded cheddar or Monterey Jack cheese: I usually do a mix of both for the best melt and flavor. Grating it yourself makes such a difference in how it melts.
• 1/2 cup fresh salsa or pico de gallo: Homemade is great but store bought totally works in a pinch. Look for one with lots of fresh cilantro.
• 1 ripe avocado, diced: The creaminess against the crispy skin is just perfect. Wait until the very last minute to dice it so it does not brown.
• 1/4 cup sour cream or Greek yogurt: Greek yogurt adds a nice tang and protein. Both work beautifully for that cool contrast.
• 2 tbsp fresh cilantro, chopped: If you are one of those people who thinks cilantro tastes like soap, fresh parsley works too.
• Lime wedges, for serving: That squeeze of bright acidity cuts through the richness and ties everything together beautifully.

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and line a baking sheet with parchment paper. I like to do this first so everything is ready when I am.

Bake the sweet potatoes:

Prick them all over with a fork and place on the prepared baking sheet. Bake for 40 to 50 minutes until completely tender when squeezed. Let them cool just until you can handle them.

Make the filling:

While potatoes bake, heat olive oil in a skillet over medium heat. Sauté onion 2 to 3 minutes until softened. Add garlic and bell pepper and cook another 3 to 4 minutes.

Add the beans and spices:

Stir in black beans, cumin, smoked paprika, chili powder, salt, pepper and corn. Cook 2 to 3 minutes until heated through and fragrant. Remove from heat.

Prep the skins:

Slice cooled sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving about a 1/4 inch border so the shells hold their shape.

Crisp them up:

Brush the insides lightly with olive oil and return to the oven cut side up for 5 to 7 minutes. This step is worth the extra time for that crispy texture.

Stuff and melt:

Fill each skin generously with the black bean mixture and top with cheese. Return to oven until cheese is melted and bubbly, about 5 minutes.

Add the finishing touches:

Top with salsa, diced avocado, a dollop of sour cream, cilantro and a squeeze of lime. Serve immediately while everything is warm and crispy.

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These have become my absolute favorite thing to bring to potlucks because they travel so well and always disappear first. There is something so satisfying about watching everyone go back for seconds and thirds.

Make Ahead Magic

You can bake the sweet potatoes and prepare the filling up to two days in advance. Just store everything separately in the refrigerator and do the final assembly when you are ready to serve. The skins actually get a little better after resting in the fridge overnight.

Serving Ideas

I love serving these as part of a taco bar spread alongside some Mexican rice and a simple green salad. They also work beautifully as a hearty main with a side of refried beans. For parties, consider making mini versions using smaller sweet potatoes.

Variations to Try

Sometimes I add a pinch of cayenne to the filling when I want more heat. A little crumbled cooked bacon or chorizo mixed into the beans takes these in a completely delicious direction too. And do not be afraid to switch up the cheese.

• Try pepper jack for extra spice
• Add some roasted poblano peppers to the filling
• Swap black beans for pinto or kidney beans

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Hope these bring as much joy to your table as they have to mine. Happy cooking!

Recipe FAQs

→ Can I make these ahead of time?

Yes, you can bake the sweet potatoes and prepare the filling up to a day in advance. Store them separately in the refrigerator. When ready to serve, crisp the skins, fill with the bean mixture, add cheese, and bake until melted.

→ What can I do with the scooped sweet potato flesh?

The reserved sweet potato flesh works wonderfully in soups, pancakes, smoothies, or simply mashed as a side dish. You can also mix a portion into the bean filling for extra creaminess before stuffing the skins.

→ How do I make these dairy-free?

Substitute shredded cheddar with vegan cheese shreds and replace sour cream with dairy-free yogurt or cashew cream. The rest of the ingredients are naturally plant-based and gluten-free.

→ Can I add protein like meat?

Absolutely. Ground beef, turkey, or chorizo cooked with the onions and peppers would complement the flavors beautifully. Just adjust seasonings and drain excess fat before combining with the beans.

→ What other toppings work well?

Jalapeños add nice heat, pickled red onions bring tang, crushed tortilla chips offer crunch, or try drizzling with chipotle crema. A squeeze of fresh lime juice brightens all the rich flavors.

→ How do I store leftovers?

Store filled skins in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness. The microwave works but will soften the skins.