Loaded Sweet Potato Skins (Printable)

Crispy sweet potato skins packed with black beans, cheese, and vibrant toppings for a flavorful dish.

# What You Need:

→ Sweet Potatoes

01 - 4 medium sweet potatoes

→ Filling

02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, frozen, or canned and drained)
04 - 1 small red onion, finely diced
05 - 1 red bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon salt
10 - ¼ teaspoon ground black pepper
11 - 2 tablespoons olive oil

→ Toppings

12 - 1 cup shredded sharp cheddar cheese (optional plant-based for vegan)
13 - ½ cup sour cream or Greek yogurt (optional)
14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, diced
16 - 1 jalapeño, sliced (optional)
17 - Lime wedges, for serving

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Scrub sweet potatoes, pierce with fork, place on baking sheet and bake 35–40 minutes until tender when pierced.
03 - Combine black beans, corn, red onion, bell pepper, cumin, smoked paprika, chili powder, salt, pepper, and 1 tablespoon olive oil in a large bowl. Mix well and set aside.
04 - Remove sweet potatoes and cool 5–10 minutes. Cut in half lengthwise, carefully scoop out most flesh leaving a ¼-inch border, reserving flesh for another use.
05 - Brush both sides of skins with remaining olive oil, place cut side up on baking sheet, bake 8–10 minutes until edges crisp.
06 - Fill each skin with black bean mixture, then top with shredded cheese.
07 - Return to oven 5–7 minutes until cheese is melted and bubbly.
08 - Remove from oven and garnish with sour cream or yogurt, cilantro, avocado, jalapeño slices, and a squeeze of lime. Serve immediately.

# Expert Tips:

01 -
  • They taste indulgent but are packed with fiber, vitamins, and plant protein that actually keep you full.
  • The crispy edges and creamy bean filling hit that perfect balance of textures without any frying.
  • You can prep the skins ahead and fill them right before guests arrive, making hosting feel effortless.
02 -
  • Don't skip piercing the sweet potatoes before baking, I learned this the hard way when one exploded in my oven.
  • Save the scooped-out sweet potato flesh for mashing into breakfast or stirring into soup, it's too good to waste.
  • Brushing oil on both sides of the skins makes them crispy all over, not just on top.
03 -
  • Use a sturdy spoon to scoop the flesh and go slowly, rushing it tears the skins and they won't hold the filling.
  • Let the skins cool just enough to handle but not completely cold, warm skins crisp up better in the second bake.
  • If you want them vegan, swap in plant-based cheese and coconut yogurt, they still taste rich and satisfying.

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