Loaded Sweet Potato Skins (Printable version)

Crispy baked sweet potato skins topped with black beans, cheese, and fresh garnishes for a flavorful vegetarian dish.

# List of ingredients:

→ 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 all over with a fork. Place on the baking sheet and bake for 40 to 45 minutes until tender when pierced.
03 - Let sweet potatoes cool slightly, then cut each in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch of flesh attached to maintain skin structure. Reserve the scooped flesh for another use.
04 - Raise oven temperature to 425°F. Arrange sweet potato skins cut side up on the baking sheet.
05 - In a medium bowl, combine black beans, corn, red bell pepper, green onions, cumin, smoked paprika, chili powder, salt, and black pepper. Stir until evenly mixed.
06 - Spoon the black bean mixture evenly into each sweet potato skin. Top each with shredded cheese.
07 - Bake for 10 to 12 minutes or until cheese is melted and skins are crisp.
08 - Remove from oven, let cool slightly, then top with sour cream, diced avocado, chopped cilantro, and additional green onions. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • These are crispy on the outside, creamy on the inside, and feel like you're eating something indulgent without the fuss.
  • You can prep the skins ahead and bake them later, making them perfect for weeknight dinners or when friends drop by.
  • The black bean filling has just enough spice to keep things interesting without overwhelming anything else on the plate.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid dulls the whole flavor profile and makes the filling less appetizing.
  • If your sweet potatoes are very large, they'll take longer to bake, and that matters more than the oven timer does—test with a fork to be sure.
  • The filling tastes even better when you make it 20 minutes ahead, because the spices have time to get to know each other.
03 -
  • Increase oven temperature to 425°F before the final bake—that extra heat is what creates the crispy edges that make these feel special.
  • Use a serrated knife to cut the cooked sweet potatoes because the skin can be slippery, and this prevents sliding and bruising.

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