Description
Enjoy these warm, satisfying Loaded Sweet Potato Skins, perfect for a savory winter lunch or snack. This recipe encourages you to play in the kitchen and rediscover the joy of cooking.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup cooked black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese (or dairy-free alternative)
- 1/4 cup cooked corn kernels
- 2 tablespoons chopped green onion
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: Plain Greek yogurt or sour cream, salsa
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the sweet potatoes several times with a fork. Rub them lightly with olive oil and a pinch of salt.
- Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, until tender when squeezed.
- Remove the potatoes from the oven and let them cool slightly until you can handle them safely.
- Slice each potato lengthwise down the center, being careful not to cut all the way through. Gently scoop out most of the flesh, leaving about a 1/4-inch shell intact. Keep the scooped flesh separate.
- In a bowl, mix the scooped sweet potato flesh with the black beans, corn, chili powder, salt, and pepper.
- Spoon the mixture back into the potato skins, dividing it evenly.
- Top each skin generously with the shredded cheese.
- Return the loaded skins to the oven for 8 to 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven. Top with green onions and any optional toppings before serving immediately.
Notes
- Feel free to substitute your favorite cooked protein, like shredded chicken or ground turkey, for part of the bean mixture.
- If you like a little heat, add a dash of your favorite hot sauce to the filling mixture.
- This recipe is wonderful for using up leftover cooked beans or corn from earlier meals.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer/Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 skins
- Calories: Approx. 350
- Sugar: Approx. 10g
- Sodium: Approx. 300mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 10g
- Protein: Approx. 15g
- Cholesterol: Approx. 20mg