Loaded Sweet Potato Skins (Print Version)
Crispy skins loaded with spiced black beans, melted cheese, and fresh toppings.
# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes
→ Beans & Vegetables
02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 small red onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 1 jalapeño, seeded and finely chopped
06 - 2 tablespoons fresh cilantro, chopped
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon chili powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Cheese
12 - 1 cup shredded cheddar cheese
13 - ½ cup shredded Monterey Jack cheese
→ Toppings
14 - ½ cup sour cream or Greek yogurt
15 - 1 avocado, diced
16 - 2 green onions, sliced
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash sweet potatoes and prick each several times with a fork. Bake directly on the oven rack or prepared baking sheet for 40–50 minutes, until tender. Let cool slightly.
03 - Slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving a ¼-inch border to support the skins. Reserve the flesh for another use.
04 - Brush the insides of the potato skins with olive oil and place skin-side down on the baking sheet. Bake for 10 minutes to crisp up.
05 - Meanwhile, in a bowl, combine black beans, red onion, bell pepper, jalapeño, cilantro, cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
06 - Fill each potato skin with the black bean mixture. Top with shredded cheddar and Monterey Jack cheese.
07 - Return to the oven and bake for 8–10 minutes, until cheese is melted and bubbly.
08 - Remove from oven. Top with sour cream (or Greek yogurt), avocado, green onions, and fresh cilantro. Serve with lime wedges.
# Expert Advice:
01 -
- They taste indulgent but come together in under an hour, leaving you time to actually enjoy your guests instead of stressing in the kitchen.
- The contrast between the crispy potato skin and creamy beans and cheese somehow feels both comforting and a little fancy, which is a rare thing.
- You can prep everything ahead and just bake when people arrive, which means less chaos and more confidence.
02 -
- The skins need that oil-and-bake step or everything else is wasted—it's the difference between crispy containers and soggy disappointment, and I learned this when my first batch fell apart.
- Don't skip draining and rinsing the canned beans, because the liquid they come in will make your filling watery and sad instead of flavorful and cohesive.
03 -
- Buy whole block cheeses and shred them yourself if you can; the texture is smoother when it melts, and pre-shredded cheese has anti-caking agents that change how it behaves in the oven.
- The key to texture is making sure the potato skins actually get crispy, which means that oil-and-bake step in the middle is non-negotiable, not optional.