Loaded Sweet Potato Skins with Black Beans (Print Version)
Crispy potato skins filled with spiced black beans, melty cheese, and fresh toppings for a satisfying vegetarian bite.
# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Filling
02 - 1 tbsp olive oil
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp chili powder
10 - Salt and black pepper, to taste
11 - 1/2 cup corn kernels
→ Toppings
12 - 1 cup shredded cheddar or Monterey Jack cheese
13 - 1/2 cup fresh salsa or pico de gallo
14 - 1 ripe avocado, diced
15 - 1/4 cup sour cream or Greek yogurt
16 - 2 tbsp fresh cilantro, chopped
17 - Lime wedges, for serving
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick sweet potatoes with a fork and place on the prepared baking sheet. Bake for 40-50 minutes until tender. Let cool slightly.
03 - Heat olive oil in a skillet over medium heat. Sauté onion for 2-3 minutes until softened. Add garlic and bell pepper; cook for another 3-4 minutes.
04 - Stir in black beans, cumin, smoked paprika, chili powder, salt, black pepper, and corn. Cook 2-3 minutes until heated through. Remove from heat.
05 - Slice cooled sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border. Reserve scooped flesh for another use.
06 - Brush insides of skins lightly with olive oil. Return to oven cut side up for 5-7 minutes to crisp.
07 - Fill each skin with black bean mixture and top with shredded cheese. Return to oven until cheese is melted, about 5 minutes.
08 - Remove from oven and top with salsa, diced avocado, sour cream, cilantro, and a squeeze of lime. Serve immediately.
# Expert Advice:
01 -
- The crispy skin and creamy filling combination is absolutely addictive
- You can prep everything ahead and just broil before serving
02 -
- Letting the sweet potatoes cool enough before scooping is crucial or you will burn your fingers and the skins might tear
- Do not overfill the skins or the filling will spill out while melting the cheese
03 -
- Scoop the sweet potato flesh while they are still warm, it comes out much more easily
- Save the scooped flesh and mash it into the bean filling for extra creaminess