Loaded Sweet Potato Skins with Black Beans

My sister stumbled into my kitchen last Tuesday, starving after an evening class, and I had nothing ready but a bag of sweet potatoes. Ten minutes later we were eating these loaded skins off paper towels, standing at the counter, both agreeing this accidental dinner needed to happen again immediately.

I made these for a Super Bowl gathering last year, watched skeptically as my football obsessed cousin reached for one instead of the wings. He went back for thirds and asked for the recipe before the halftime show even started.

Ingredients

• 4 medium sweet potatoes: Look for evenly shaped ones about the same size so they bake at the same rate
• 1 tbsp olive oil: Use this for the filling plus a little extra for brushing the skins later
• 1 small red onion: Finely diced so it disperses evenly throughout the filling
• 2 cloves garlic: Minced fresh, never jarred—the difference is noticeable here
• 1 red bell pepper: Adds sweetness and crunch that balances the earthy beans
• 1 (15 oz) can black beans: Rinse thoroughly until the water runs completely clear
• 1 tsp ground cumin: Toast it in a dry pan for 30 seconds before adding for deeper flavor
• 1/2 tsp smoked paprika: This is what gives the filling that bacon like smokiness
• 1/2 tsp chili powder: Adjust based on your heat tolerance
• Salt and black pepper: Season generously as the sweet potato needs the contrast
• 1/2 cup corn kernels: Fresh cut from the cob is best but frozen works fine
• 1 cup shredded cheese: Cheddar or Monterey Jack melt beautifully
• 1/2 cup fresh salsa: Use a chunky pico de gallo for texture
• 1 ripe avocado: Dice it right before serving to prevent browning
• 1/4 cup sour cream or Greek yogurt: A cool finish to balance the spices
• 2 tbsp fresh cilantro: Scatter over everything for brightness
• Lime wedges: The acid pulls everything together beautifully

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup

Bake the sweet potatoes:

Prick them all over with a fork, place on the prepared sheet, and bake for 40 to 50 minutes until completely tender when squeezed

Build the filling:

While potatoes bake, heat oil in a skillet over medium heat and sauté the diced onion for 2 to 3 minutes until translucent

Add the aromatics:

Toss in the minced garlic and diced bell pepper, cooking for another 3 to 4 minutes until fragrant and softened

Season the beans:

Stir in the black beans, cumin, smoked paprika, chili powder, salt, pepper, and corn

Let it meld:

Cook everything together for 2 to 3 minutes until heated through and the spices bloom

Cool and scoop:

Once sweet potatoes are cool enough to handle, slice each in half lengthwise and carefully scoop out most of the flesh

Save the good stuff:

Leave about a 1/4 inch border to maintain the skin structure, and save the scooped flesh for soup or smoothies

Crisp them up:

Brush the insides lightly with olive oil and return to the oven cut side up for 5 to 7 minutes until edges are golden and crisp

Load them high:

Fill each skin generously with the black bean mixture and top with a handful of shredded cheese

Melt the cheese:

Return to the oven for about 5 minutes until cheese is bubbly and starting to brown in spots

Finish with the toppings:

Pile on the salsa, diced avocado, sour cream, cilantro, and serve with lime wedges on the side

Save

These became my go to contribution to potlucks after I brought them to a book club meeting and the host messaged me the next day asking if there were any leftovers hidden in her fridge.

Making Ahead

I bake the sweet potatoes and prepare the filling up to two days in advance, storing everything separately in the fridge. The day of serving I just crisp the skins, rewarm the filling, and assemble—cuts the active time in half.

Serving Suggestions

Serve these as a hearty appetizer with tortilla chips on the side, or make a meal of them with a simple green salad dressed with lime vinaigrette. They are substantial enough to stand alone as a light dinner too.

Customization Ideas

The beauty of this recipe is how adaptable it is to whatever you have on hand or who you are feeding.

• Swap black beans for pinto or kidney beans
• Add sautéed kale or spinach for extra nutrition
• Top with pickled jalapeños if you love heat

Save

These colorful loaded skins never fail to make people happy, whether for a casual weeknight dinner or a gathering with friends.

Recipe FAQs

→ Can I make these sweet potato skins ahead of time?

Yes, you can roast the potatoes and prepare the black bean filling up to a day in advance. Store them separately in the refrigerator. When ready to serve, fill the skins with the bean mixture, add cheese, and bake until heated through and melted, then add fresh toppings.

→ What can I do with the scooped sweet potato flesh?

The scooped flesh is perfect for soups, mashed sweet potato sides, pancake batter, or smoothies. You can also mix a portion directly into the black bean filling for extra creaminess and to reduce food waste.

→ How do I make these dairy-free or vegan?

Substitute the shredded cheddar with plant-based cheese shreds and replace sour cream with vegan yogurt or cashew cream. The rest of the ingredients are naturally plant-based and dairy-free.

→ Can I add protein like chicken or ground beef?

Absolutely. Cooked shredded chicken or seasoned ground beef make excellent additions to the black bean mixture. Just reduce the beans slightly to accommodate the extra protein while maintaining the filling's texture.

→ What other toppings work well with these stuffed potatoes?

Try pickled red onions, jalapeño slices for heat, crumbled bacon or chorizo, diced tomatoes, green onions, or a drizzle of chipotle sauce. The toppings can be customized based on preference and what you have on hand.