Loaded Sweet Potato Skins (Print Version)
Crispy baked sweet potato skins filled with a hearty black bean mix and topped with melted cheese and fresh garnishes.
# What You 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
# Preparation Steps:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pierce sweet potatoes with a fork and bake on the prepared sheet for 40-45 minutes until tender.
03 - Allow potatoes to cool slightly, then halve lengthwise and scoop out most flesh, leaving a 1/4-inch border.
04 - Brush insides and outsides with 1 tablespoon olive oil and bake cut side up 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 for 4-5 minutes until softened.
06 - Stir in black beans, cumin, smoked paprika, chili powder, salt, and pepper; cook for 2-3 minutes until heated through.
07 - Spoon the bean mixture evenly into potato skins and sprinkle with shredded cheese.
08 - Return filled skins to the oven and bake for 5-7 minutes until cheese melts.
09 - Remove from oven; top with cilantro, avocado, green onions, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.
# Expert Advice:
01 -
- They come together faster than you'd expect, with mostly hands-off baking time.
- The bean filling is forgiving and begs for your own tweaks.
- One recipe works as an impressive appetizer or a satisfying vegetarian dinner.
02 -
- Don't skip scooping out the potato flesh—too much left inside makes the skins soggy instead of crispy.
- Add the fresh toppings right before serving, or they'll wilt and lose their snap.
03 -
- Brush the potato skins with oil on the outside too, so every edge gets crispy and brown.
- If your skillet is crowded when sautéing the vegetables, work in batches instead of steaming them.