Loaded Sweet Potato Skins
Loaded Sweet Potato Skins take holiday appetizers to a new level with a delicious blend of sweet and savory flavors. These crispy skins are filled with black beans, melted cheese, and creamy avocado, making them a crowd-pleaser at any festive gathering.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
3 large sweet potatoes
1 tbsp olive oil
1 cup canned black beans, rinsed and drained
1 cup shredded cheddar cheese
1 avocado, diced
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper
1 lime, cut into wedges
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the sweet potatoes clean, then pierce them a few times with a fork.
3. Rub the sweet potatoes with olive oil and place them on a baking sheet.
4. Bake for 45 minutes to 1 hour, or until tender.
5. Remove the sweet potatoes from the oven and let them cool slightly.
6. Cut the sweet potatoes in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of flesh inside the skins.
7. In a bowl, mash the scooped-out sweet potato flesh and season it with salt and pepper.
8. Mix in the black beans, then refill the sweet potato skins with this mixture.
9. Top each skin with shredded cheese.
10. Return the stuffed sweet potato skins to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and top with diced avocado, a dollop of sour cream, and fresh cilantro.
12. Serve with lime wedges on the side.
Storage
Store leftover sweet potato skins in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/loaded-sweet-potato-skins
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
