Loaded Sweet Potato Skins (Printable)

Crispy sweet potato skins filled with black beans, melted cheese, and fresh flavorful toppings.

# What's Needed:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Beans & Vegetables

02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 small red onion, finely chopped
04 - 1 small red bell pepper, diced
05 - 1 jalapeño, seeded and finely chopped (optional)
06 - 2 tablespoons fresh cilantro, chopped

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon chili powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Cheese

12 - 1 cup shredded cheddar cheese
13 - ½ cup shredded Monterey Jack cheese

→ Toppings

14 - ½ cup sour cream or Greek yogurt
15 - 1 avocado, diced
16 - 2 green onions, sliced
17 - Fresh cilantro leaves, for garnish
18 - Lime wedges

# How to Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Wash the sweet potatoes and prick each several times with a fork. Bake directly on the oven rack or on the prepared baking sheet for 40 to 50 minutes until tender. Allow to cool slightly.
03 - Slice each sweet potato in half lengthwise and carefully scoop out most of the flesh, leaving a ¼-inch border to support the skins. Reserve the flesh for another use.
04 - Brush the inside of each potato skin with olive oil and place skin-side down on the baking sheet. Bake for 10 minutes to crisp.
05 - In a bowl, combine black beans, red onion, bell pepper, jalapeño, cilantro, cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly.
06 - Spoon the black bean mixture into each potato skin and top with shredded cheddar and Monterey Jack cheeses.
07 - Return the filled potato skins to the oven and bake for 8 to 10 minutes until the cheese is melted and bubbly.
08 - Remove from oven and top with sour cream or Greek yogurt, diced avocado, sliced green onions, and fresh cilantro leaves. Serve with lime wedges.

# Tips for Success:

01 -
  • The contrast between crispy skins and creamy, spiced beans feels indulgent without demanding hours in the kitchen.
  • It's naturally vegetarian and gluten-free, so everyone at the table can enjoy it without questions or substitutions.
  • You can prep the components ahead and assemble just before serving, making it perfect for unexpected guests.
02 -
  • Don't skip the step of crisping the hollow shells before filling them—those extra 10 minutes of dry heat make all the difference between soggy and satisfying.
  • Add your cool toppings after baking, not before, so the avocado doesn't oxidize and the sour cream stays creamy instead of separating.
  • The quarter-inch border when scooping matters more than you'd think; go too thin and your shells collapse under the weight of the filling.
03 -
  • If your sweet potatoes are different sizes, cut the larger ones in thirds instead of halves so they bake evenly and cook through at the same rate as medium ones.
  • Toast your cumin and paprika in a dry skillet for 30 seconds before adding to the beans if you want the spices to taste more vibrant and complex.
  • Brush the potato skins with a touch of melted butter instead of olive oil for an extra layer of richness that plays beautifully with the cheddar.

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