Loaded Sweet Potato Skins Black Beans (Printable)

Crispy potato skins filled with spiced black beans, cheese, and fresh toppings for a satisfying vegetarian bite.

# What's Needed:

→ 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 ounce) 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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Prick sweet potatoes with a fork and place on prepared baking sheet. Bake for 40-50 minutes until tender. Let cool slightly.
03 - While potatoes bake, heat olive oil in a skillet over medium heat. Sauté onion for 2-3 minutes until softened. Add garlic and bell pepper; cook 3-4 minutes more.
04 - Stir in black beans, cumin, smoked paprika, chili powder, salt, black pepper, and corn. Cook 2-3 minutes until heated through. Remove from heat.
05 - Once cool enough to handle, slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border. Reserve scooped flesh for another use or mix into filling.
06 - Brush insides of skins lightly with olive oil. Return to oven cut side up for 5-7 minutes to crisp.
07 - Fill each skin with black bean mixture and top with shredded cheese. Return to oven until cheese melts, about 5 minutes.
08 - Remove from oven. Top with salsa, diced avocado, sour cream, cilantro, and squeeze of fresh lime. Serve immediately.

# Tips for Success:

01 -
  • The contrast between the crispy sweet potato skins and the creamy bean filling is something special
  • These look impressive but come together with simple pantry ingredients
  • They are filling enough to be a light dinner but fun enough for parties
02 -
  • Let the sweet potatoes cool enough to handle before scooping or you will burn your fingers
  • Leaving that quarter inch border is crucial or the skins will collapse when you try to fill them
  • The second oven trip to crisp the skins before filling makes all the difference in texture
03 -
  • Save the scooped sweet potato flesh for breakfast hash or add it to pancake batter
  • If the skins tear during scooping, press them back together before the crisping step
  • A squeeze of fresh lime over the bean filling before topping brightens everything

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