Loaded Sweet Potato Skins (Printable)

Crispy sweet potato skins stuffed with a zesty black bean blend and topped with melted cheese and fresh garnishes.

# Ingredient List:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Filling

02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, frozen or canned and drained)
04 - 1 small red onion, finely diced
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil

→ Toppings

12 - 1 cup shredded sharp cheddar cheese (or Monterey Jack, optional plant-based cheese for vegan)
13 - 1/2 cup sour cream or Greek yogurt (optional, for serving)
14 - 1/4 cup chopped fresh cilantro
15 - 1 avocado, diced
16 - 1 jalapeño, sliced (optional)
17 - Lime wedges, for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub sweet potatoes and prick each several times with a fork. Arrange on baking sheet and bake for 35 to 40 minutes until tender.
03 - In a large bowl, combine black beans, corn, diced red onion, diced red bell pepper, cumin, smoked paprika, chili powder, salt, black pepper, and 1 tablespoon olive oil. Mix well and set aside.
04 - Remove sweet potatoes from oven and let cool 5 to 10 minutes. Slice each lengthwise and carefully scoop out most flesh, leaving a 1/4-inch border to preserve shape. Reserve flesh for other uses.
05 - Brush both sides of sweet potato skins with remaining olive oil. Return to baking sheet cut side up and bake 8 to 10 minutes until edges are crispy.
06 - Spoon black bean mixture into each sweet potato skin. Top evenly with shredded cheese.
07 - Bake filled skins for 5 to 7 minutes until cheese is melted and bubbly.
08 - Remove from oven and garnish with sour cream or Greek yogurt, chopped cilantro, diced avocado, jalapeño slices, and a squeeze of lime. Serve immediately.

# Expert Tips:

01 -
  • The skins get genuinely crispy while the filling stays warm and satisfying.
  • Its flexible enough to be a snack or a full meal depending on your mood.
  • You can prep the components ahead and assemble right before serving.
02 -
  • Dont skip the step of brushing the skins with oil, it makes all the difference between soft and truly crispy.
  • Let the sweet potatoes cool a bit before scooping or youll end up with torn skins and burned fingers.
03 -
  • Use a spoon with a thin edge to scoop the flesh cleanly without tearing the skin.
  • If the cheese starts browning too fast, tent the skins loosely with foil for the last few minutes.

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