Loaded Sweet Potato Skins (Printable)

Baked sweet potato skins filled with spiced black beans, melted cheese, and fresh toppings for a tasty vegetarian option.

# Ingredient List:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Filling

02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1/2 cup corn kernels, fresh, frozen, or canned and drained
04 - 1/2 cup red bell pepper, finely diced
05 - 2 green onions, sliced, plus extra for garnish
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Cheese

11 - 1 cup shredded cheddar cheese or Monterey Jack, or a blend

→ Garnishes

12 - 1/4 cup sour cream or Greek yogurt
13 - 1 small avocado, diced
14 - Fresh cilantro, chopped
15 - Lime wedges, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub sweet potatoes and pierce each several times with a fork. Place on baking sheet and bake for 40 to 45 minutes until tender when pierced.
03 - Cool sweet potatoes slightly, then slice each in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch border to maintain skins’ structure. Reserve scooped flesh for another use.
04 - Raise oven heat to 425°F and arrange the sweet potato skins cut side up on the baking sheet.
05 - In a bowl, mix black beans, corn, red bell pepper, green onions, ground cumin, smoked paprika, chili powder, salt, and black pepper until well combined.
06 - Spoon the black bean mixture evenly into each sweet potato skin, then top with shredded cheese.
07 - Bake for 10 to 12 minutes until the cheese is melted and the skins turn crisp.
08 - Remove from oven, let cool slightly, then top with sour cream, diced avocado, fresh cilantro, and extra sliced green onions. Serve with lime wedges if desired.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy on the inside, which somehow never gets old.
  • You can prep them ahead and bake them fresh when people arrive, which means less stress and more time actually enjoying company.
  • One bite tastes like comfort food, but they're packed with vegetables and protein, so nobody needs to feel guilty about seconds.
02 -
  • Don't skip the rinsing of canned beans—that starchy liquid is what makes fillings soggy and nobody wants that texture clash.
  • The second oven temperature bump is crucial because it crisps the skin instead of just warming it, turning them into something with actual contrast.
  • Slice and top your avocado at the very last moment because it oxidizes faster than you think, and brown avocado doesn't have the same visual appeal or creamy sweetness.
03 -
  • If your potatoes are different sizes, stagger them on the baking sheet so the smaller ones sit closer to the heat and everything finishes at roughly the same time.
  • Use a melon baller or sturdy spoon to scoop out the insides, and don't aim for perfection—the skins will look rustic and honest, which is better than trying to make them factory-neat.

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