Loaded Sweet Potato Skins (Print Version)
Crispy sweet potato skins stuffed with black beans, cheese, salsa, and avocado, perfect for a flavorful vegetarian bite.
# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed clean
→ Filling
02 - 1 tablespoon 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 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon chili powder
10 - Salt and black pepper to taste
11 - 1/2 cup corn kernels (fresh, canned, or thawed frozen)
→ 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 tablespoons fresh cilantro, chopped
17 - Lime wedges for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick sweet potatoes all over with a fork. Place on prepared baking sheet and bake for 40-50 minutes until tender when pierced with a knife. Let cool slightly.
03 - While sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add diced red onion and cook for 2-3 minutes until softened. Add minced garlic and diced bell pepper; continue cooking for another 3-4 minutes until fragrant.
04 - Stir in black beans, cumin, smoked paprika, chili powder, salt, black pepper, and corn. Cook for 2-3 minutes until heated through and well combined. Remove from heat.
05 - Once sweet potatoes are cool enough to handle, slice each in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border to maintain the shell shape. Reserve scooped flesh for another use or incorporate some into the filling for extra creaminess.
06 - Lightly brush the insides of the sweet potato skins with olive oil. Return to the oven cut side up and bake for 5-7 minutes until edges begin to crisp.
07 - Fill each skin generously with the black bean mixture. Top with shredded cheese and return to the oven for about 5 minutes until cheese is melted and bubbly.
08 - Remove from oven. Top each stuffed skin with fresh salsa, diced avocado, a dollop of sour cream, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately while warm.
# Insider Tips:
01 -
- The crispy skin against the creamy filling creates this ridiculous texture situation that keeps you reaching for just one more
- They look fancy but come together faster than you can debate what to order for takeout
02 -
- Let the roasted sweet potatoes cool for at least 10 minutes before trying to scoop them, or you will burn your fingers and the skins will tear
- Do not throw away the scooped out flesh, I once made the mistake of tossing it and immediately regretted all the potential soup and pancake possibilities
03 -
- Place a wire rack on your baking sheet for the crisping step, air circulation underneath makes a huge difference in texture
- Grate your cheese fresh from a block, pre shredded cheese has potato starch added that prevents it from melting into that gooey blanket we all want