Loaded Sweet Potato Skins (Printable version)

Crispy sweet potato skins stuffed with black beans, corn, and spices, topped with melted cheese and fresh garnishes.

# List of ingredients:

→ 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
13 - 1/2 cup sour cream or Greek yogurt (optional)
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. Scrub sweet potatoes and pierce with a fork several times. Arrange on a baking sheet lined with parchment paper and bake for 35 to 40 minutes until tender.
02 - In a large bowl, combine black beans, corn, red onion, bell pepper, cumin, smoked paprika, chili powder, salt, black pepper, and 1 tablespoon olive oil. Stir gently and set aside.
03 - Remove sweet potatoes from oven and let cool for 5 to 10 minutes. Cut each in half lengthwise and carefully scoop out most of the flesh, leaving about a 1/4-inch border to maintain shape.
04 - Brush both sides of the sweet potato skins with the remaining 1 tablespoon olive oil. Place cut side up on the baking sheet and bake for 8 to 10 minutes until edges are crispy.
05 - Fill each potato skin with the black bean mixture and top with shredded cheese. Return to the oven and bake for 5 to 7 minutes until cheese is melted and bubbly.
06 - Remove from oven and garnish with sour cream or yogurt, cilantro, diced avocado, jalapeño slices if desired, and a squeeze of lime. Serve immediately.

# Expert Advice:

01 -
  • They taste indulgent but are actually packed with fiber, protein, and color.
  • You can prep the skins and filling ahead, then assemble and bake when guests arrive.
  • Everyone gets to customize their own toppings, which makes serving a crowd so much easier.
02 -
  • Don't skip the step of crisping the skins before filling them—that texture contrast is what makes these addictive.
  • Save the scooped sweet potato flesh for mashing into soup, stirring into pancakes, or just eating with a little butter and cinnamon.
  • If your skins are fragile, leave a slightly thicker border of flesh so they don't tear when you fill them.
03 -
  • Brush the skins with olive oil on both sides so they get crispy all over, not just on the cut side.
  • Warm your spices in a dry pan for 30 seconds before mixing them into the filling—it deepens their flavor in a way that feels almost magic.
  • Taste the filling before stuffing and adjust the salt or lime juice—it should be bold enough to stand up to the sweet potato.

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