Loaded Sweet Potato Skins with Black Beans (Printable)

Crispy potato skins stuffed with spiced black beans, cheese, and fresh toppings for a colorful vegetarian dish.

# What You’ll Need:

→ 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 oz) 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 Prepare:

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 for another 3–4 minutes.
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 sweet potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border. Reserve scooped flesh for another use or mix a portion into the 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 is melted, about 5 minutes.
08 - Remove from oven. Top with salsa, diced avocado, sour cream, cilantro, and a squeeze of lime. Serve immediately.

# Expert Advice:

01 -
  • The contrast between crispy skins and creamy filling makes every bite exciting
  • You can prep the components ahead and assemble when guests arrive
  • Leftovers actually taste better the next day as flavors meld
02 -
  • Dont skip the second oven trip after scooping—crisping the skins separately makes all the texture difference
  • The reserved sweet potato flesh freezes beautifully for future use
  • Let the filling cool slightly before stuffing so the skins dont get soggy
03 -
  • Use a melon baller or small cookie scoop to remove the sweet potato flesh cleanly without damaging the skins
  • Set out all toppings in small bowls and let people build their own perfect bite

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