Loaded Sweet Potato Skins

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Loaded Sweet Potato Skins are the perfect blend of hearty and fresh, ideal as a party appetizer or a fun dinner side. They’re a delicious twist on a classic, bringing together creamy, savory, and zesty flavors in every bite.

Ingredients for Loaded Sweet Potato Skins

The star of the show is, of course, the sweet potatoes. They provide a naturally sweet base that pairs beautifully with savory and tangy toppings. Olive oil is used to help the skins crisp up nicely. Black beans add a hearty texture and protein, making these skins more filling. Shredded cheddar cheese adds that irresistible gooeyness, while avocado brings a creamy, fresh contrast. A dollop of sour cream adds a tangy richness, and fresh cilantro offers a pop of herbaceous brightness. Finally, a squeeze of lime juice ties everything together with a zesty kick.

Tips & Tricks

  • If you're short on time, pre-cook the sweet potatoes in the microwave for a bit before baking.
  • Make sure to thoroughly rinse and drain the black beans to avoid excess liquid.
  • For extra crispy skins, broil them for a minute or two after the final bake.

Serving Suggestions

These loaded sweet potato skins are a standout on their own, but they pair wonderfully with a simple green salad or a side of grilled chicken. For a party, serve them alongside a platter of fresh veggies and a tangy dipping sauce.

Frequently Asked Questions

Can I make these ahead of time?
Yes! You can prepare the sweet potatoes up to the point of adding toppings, then refrigerate them. When ready, add the toppings and bake until heated through.
What can I use instead of black beans?
Chickpeas or pinto beans work well as an alternative protein source.

Loaded Sweet Potato Skins Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While it heats, give the sweet potatoes a good scrub to clean them, then pierce each a few times with a fork. This helps them cook evenly without bursting.

Rub each sweet potato with a little olive oil for crispier skins, then place them on a baking sheet. Pop them into the oven and let them bake for 45 minutes to 1 hour. You’re looking for them to be tender; you’ll know they’re done when a fork slides in easily.

Once baked, set them aside to cool slightly. When they're cool enough to handle, slice each potato in half lengthwise. Scoop out most of the flesh, leaving about a quarter-inch of potato inside the skins to hold their shape.

In a mixing bowl, mash the scooped-out sweet potato flesh. Season it with salt and pepper to taste, then stir in the black beans. Spoon this mixture back into the potato skins, filling them generously.

Sprinkle the tops with shredded cheddar cheese and return them to the oven. Bake for another 10 minutes, or until the cheese is melted and bubbly. This short bake time lets everything meld together beautifully.

Take them out of the oven, then top each skin with diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve them right away with lime wedges on the side for drizzling.

Why You'll Love This Recipe

  • Combines the comforting flavors of melted cheese and hearty sweet potatoes with fresh, vibrant toppings.
  • Simple ingredients come together quickly for a dish that's both satisfying and visually appealing.
  • Perfect for gatherings or as a fun weeknight meal that feels special.

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

Step-by-step 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.

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