Loaded Sweet Potato Skins (Printable)
Baked sweet potato skins filled with black beans, cheese, and fresh garnishes for a savory, satisfying dish.
# What You’ll Need:
→ 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 additional 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)
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub sweet potatoes and pierce several times with a fork. Place them on the baking sheet and bake for 40 to 45 minutes until tender.
03 - Allow sweet potatoes to cool slightly. Cut each in half lengthwise and scoop out most of the flesh, leaving a 1/4-inch border to maintain skin integrity. Reserve 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, ground 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, then sprinkle shredded cheese over each.
07 - Bake for 10 to 12 minutes until cheese melts and skins crisp.
08 - Remove from oven and cool slightly. Top with sour cream, diced avocado, chopped cilantro, and extra green onions. Serve with lime wedges if desired.
# Expert Advice:
01 -
- They feel indulgent but come together faster than you'd expect, perfect for weeknight dinners or impressing guests without stress.
- The contrast between crispy skins and creamy black bean filling hits differently every single time you make them.
- You can prep everything ahead and bake them fresh when hunger strikes, which changed my entire approach to meal planning.
02 -
- Don't skip scooping out enough potato flesh—I learned this the hard way when an overstuffed skin collapsed halfway through eating, and the filling spilled everywhere.
- Room-temperature avocado slices look prettier and don't melt into the warm filling, so dice it right before serving or keep it cold until the last moment.
- The second bake is short on purpose; longer than 12 minutes and your skins start to dry out, losing that tender-crispy contrast that makes them irresistible.
03 -
- Pierce your potatoes generously before baking—this tiny step prevents steam pressure and gives you evenly cooked, tender insides every time.
- Toast your spices in a dry pan for 30 seconds before adding them to the bean mixture, and their flavors deepen in a way that feels almost unfair in terms of effort versus payoff.