Loaded Sweet Potato Skins

I stumbled on this recipe during a week when I had too many sweet potatoes and no plan. Instead of another mash, I thought about potato skins and wondered if sweet potatoes could pull off that same crispy magic. They absolutely can, and stuffing them with black beans turned them into something I actually craved on repeat.

The first time I made these for friends, I underestimated how fast they'd disappear. I thought I'd made plenty, but within minutes the plate was empty and everyone was eyeing the kitchen hopefully. Now I double the batch and still barely have leftovers.

Ingredients

• Sweet Potatoes: Choose medium ones so the skins hold their shape after scooping, and pierce them well so they dont burst in the oven.
• Black Beans: Rinse them thoroughly to get rid of that metallic canned taste and let the spices shine.
• Corn Kernels: Frozen corn works great and adds a little sweetness that balances the smoky spices.
• Red Onion: Dice it finely so it blends into the filling without overpowering the other flavors.
• Red Bell Pepper: Fresh and crunchy, it brings color and a mild sweetness to the mix.
• Ground Cumin: This is the backbone of the filling, earthy and warm without being spicy.
• Smoked Paprika: Adds a hint of smokiness that makes the whole dish taste more complex.
• Chili Powder: Just enough to give a gentle kick without making it hot.
• Olive Oil: Brushing the skins with oil is what makes them crispy and golden.
• Sharp Cheddar Cheese: It melts beautifully and adds a tangy richness that complements the beans.
• Sour Cream or Greek Yogurt: A cool, creamy contrast to the warm, spiced filling.
• Fresh Cilantro: Brightens everything up with a fresh, herbal note.
• Avocado: Creamy and mild, it adds richness and makes each bite feel more indulgent.
• Jalapeño: Optional, but if you like a little heat, fresh slices are the way to go.
• Lime Wedges: A squeeze of lime at the end wakes up all the flavors.

Instructions

Bake the Sweet Potatoes:

Preheat your oven to 400°F and line a baking sheet with parchment. Scrub the sweet potatoes, poke them with a fork, and bake for 35 to 40 minutes until they yield easily to a knife.

Prepare the Filling:

While the potatoes bake, toss black beans, corn, red onion, bell pepper, cumin, smoked paprika, chili powder, salt, pepper, and 1 tablespoon olive oil in a large bowl. Set it aside to let the flavors mingle.

Scoop the Skins:

Let the baked sweet potatoes cool for a few minutes, then halve them lengthwise. Carefully scoop out most of the flesh, leaving about a quarter inch so the skins stay sturdy.

Crisp the Skins:

Brush both sides of the skins with the remaining olive oil, place them cut side up on the baking sheet, and bake for 8 to 10 minutes. The edges should turn golden and crispy.

Fill and Top:

Spoon the black bean mixture into each skin and sprinkle shredded cheese on top. Return to the oven for 5 to 7 minutes until the cheese melts and bubbles.

Garnish and Serve:

Pull them out, add dollops of sour cream or yogurt, scatter cilantro, avocado, and jalapeño slices, and finish with a squeeze of lime. Serve them hot.

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One night I made these for myself after a long day, thinking they'd be a quick fix. I ended up sitting at the counter with a plate of four, savoring each one slowly, realizing that sometimes comfort food is just this simple.

Make Ahead Tips

You can bake and scoop the sweet potatoes a day ahead, then store the skins in the fridge. When youre ready, crisp them up, fill, and bake. The black bean mixture also keeps well for a couple of days, so you can assemble everything quickly when hunger strikes.

Customization Ideas

If youre not strictly vegetarian, crumbled chorizo or crispy bacon bits folded into the filling add a smoky, savory depth. For a vegan version, swap in plant-based cheese and dairy-free yogurt. You can also add chopped tomatoes or a spoonful of salsa for extra brightness.

Serving Suggestions

These work beautifully as an appetizer for game day or a casual dinner party. If youre serving them as a main, pair them with a simple green salad or some tortilla chips and guacamole. Theyre hearty enough to stand alone but flexible enough to share the table.

• Double the batch if youre feeding a crowd, they go faster than you think.
• Serve with hot sauce on the side for anyone who likes extra heat.
• Leftover scooped sweet potato makes a great base for soup or a quick mash.

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These loaded sweet potato skins have become one of those recipes I turn to when I want something satisfying without a lot of fuss. Theyre as good for feeding a group as they are for a quiet night in.

Recipe Questions & Answers

→ How do I make the sweet potato skins crispy?

Baking the potato skins at a high temperature after scooping out the flesh and brushing them with olive oil helps crisp the edges nicely before adding the filling.

→ Can I prepare the black bean filling ahead of time?

Yes, the black bean mixture can be made in advance and refrigerated. Bring it to room temperature or warm slightly before filling the skins for best results.

→ What are good alternatives to cheddar cheese for topping?

Monterey Jack, plant-based cheese, or even a sprinkle of nutritional yeast work well to add creamy texture and flavor on top.

→ How can I make this dish vegan-friendly?

Use plant-based cheese and replace sour cream with dairy-free yogurt or avocado crema for a vegan variation without sacrificing taste.

→ What spices enhance the black bean filling flavor?

Ground cumin, smoked paprika, and chili powder blend to give the filling a warm, smoky, and mildly spicy profile.