Go Back
- 4 medium sweet potatoes - 1 cup shredded sharp cheddar cheese - ½ cup cooked black beans (drained and rinsed) - ½ cup corn kernels (fresh or frozen) - ¼ cup green onions, thinly sliced - 1 avocado, diced - ½ teaspoon smoked paprika - ½ teaspoon garlic powder - Salt and pepper to taste - Olive oil for brushing - Sour cream or Greek yogurt for serving (optional) - Fresh cilantro for garnish (optional) Each ingredient in loaded sweet potato skins adds flavor and nutrition. Sweet potatoes are the star. They bring a sweet and earthy taste. They are also rich in vitamins and fiber. The sharp cheddar cheese adds a creamy and tangy touch. Black beans add protein, making these snacks filling. Corn gives a nice crunch and sweetness. Green onions add a pop of freshness. Avocado brings creaminess and healthy fats. Spices like smoked paprika and garlic powder enhance the overall flavor. Olive oil keeps the skins crisp when baked. When choosing sweet potatoes, look for firm ones with smooth skin. Avoid any that have soft spots or blemishes. For cheese, fresh shredded cheese melts better than pre-shredded. When buying beans, canned ones are convenient, but dried beans are more flavorful. If you use frozen corn, check that it is free from added sugars. Fresh green onions should be vibrant and crisp. For avocado, choose ones that yield slightly when pressed. Quality ingredients make a big difference in taste. For a detailed guide on preparing these tasty treats, refer to the full recipe. To make loaded sweet potato skins, start by preheating your oven to 400°F (200°C). Scrub four medium sweet potatoes under running water. Poke a few holes in each with a fork. This helps steam escape while they bake. Place them on a baking sheet and brush with olive oil. Sprinkle some salt on top. Bake for 45-50 minutes, or until they feel tender when you poke them. After baking, take them out and let them cool a bit. Lower your oven temperature to 375°F (190°C). Cut each sweet potato in half lengthwise. Carefully scoop out some flesh, leaving a ¼-inch border. This keeps the skins sturdy. In a bowl, mix the scooped sweet potato flesh with black beans, corn, smoked paprika, garlic powder, and half of the cheese. Add salt and pepper to taste. Scoop this mixture into the sweet potato skins. Top the filled skins with the rest of the cheese. Return them to the oven and bake for another 15-20 minutes. You want the cheese to melt and bubble. Finally, take them out and add diced avocado, green onions, and fresh cilantro on top if you like. Serve warm with sour cream or Greek yogurt on the side. Always poke holes in the sweet potatoes before baking. This step prevents them from bursting in the oven. Use a fork to check if they are done. If they feel soft and tender, they are ready. When scooping out the flesh, be gentle. You want to keep the skins intact. Mix the filling well to ensure every bite is packed with flavor. Don’t skip the cheese on top; it adds a delicious, gooey layer. Bake until golden and bubbly for a perfect finish. 1. Scrub and Poke: Clean the sweet potatoes and poke holes. 2. Baking: Place on a baking sheet with olive oil and salt. 3. Cut and Scoop: Cut each potato and scoop out the flesh. 4. Mix: Combine the flesh with other ingredients. 5. Fill: Load the mixture into the skins. 6. Top and Bake: Add cheese and bake until melted. 7. Garnish: Top with avocado, green onions, and cilantro. You can find the full recipe at the end of this article for more details. Enjoy crafting this tasty snack! To boost flavor, use fresh herbs. They add brightness and depth. Consider fresh cilantro or parsley. A squeeze of lime juice can also wake up the dish. For texture, try mixing in crispy bacon bits or crunchy nuts. This adds a fun crunch to each bite. One mistake is overcooking the sweet potatoes. They should be tender but not mushy. Always poke holes before baking. This prevents them from bursting. Another mistake is skipping the seasoning. Salt and pepper enhance the taste greatly. Don’t forget to mix the filling well to combine flavors. You can easily make this dish vegan. Use dairy-free cheese and skip the sour cream. For gluten-free options, ensure all ingredients are gluten-free. If you don’t like black beans, try chickpeas or lentils. They add protein and fiber too. For a low-carb option, use zucchini skins instead of sweet potatoes. For the full recipe, check out the detailed instructions above. {{image_2}} You can mix and match toppings to create your perfect loaded sweet potato skins. Try adding cooked bacon bits for a smoky taste. You can also use different cheeses like pepper jack or Monterey Jack. Sautéed mushrooms make a rich, earthy filling. For a fresh twist, consider adding diced tomatoes or pickled jalapeños on top. Each topping adds a new layer of flavor. For a vegetarian version, skip the meat and focus on veggies. Use black beans or chickpeas for protein. You can also add sautéed spinach or roasted zucchini for extra nutrition. If you want a vegan option, replace cheese with vegan cheese or nutritional yeast. Top with a dollop of dairy-free yogurt for creaminess. These choices keep your dish satisfying and delicious. If you love heat, add some diced jalapeños or a dash of hot sauce. You can use spicy black beans or add a sprinkle of cayenne pepper for a kick. For a sweet twist, drizzle some maple syrup or honey over the top after baking. You can also mix in cinnamon with the sweet potato flesh for a warm flavor. These adaptations give you even more ways to enjoy your loaded sweet potato skins. To keep your loaded sweet potato skins fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to four days. If you plan to eat them later, don’t add fresh toppings like avocado or sour cream yet. This keeps them fresh and tasty. To reheat your sweet potato skins, preheat your oven to 350°F (175°C). Place the skins on a baking sheet. Heat them for about 10-15 minutes, or until they are hot. This helps the cheese melt again and keeps the skins crispy. You can also use a microwave, but the skins may lose their crispness. If you want to save time, you can freeze the sweet potato skins. Prepare them as directed, but do not bake them after adding the filling. Wrap each skin tightly in plastic wrap, then place them in a freezer bag. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight and then bake as directed. Enjoy the full recipe for more details! You can serve many things with loaded sweet potato skins. A fresh salad pairs well. Try a simple green salad with a light dressing. You can serve salsa for a zesty kick. Guacamole is another tasty option. If you want more protein, add grilled chicken or shrimp. Chips and dip also make a great side. These skins are filling, so keep sides light. Loaded sweet potato skins last for about three to four days in the fridge. Store them in an airtight container. This keeps them fresh and flavorful. If you notice any signs of spoilage, like an off smell or mold, toss them out. Always check before eating leftovers to stay safe. Yes, you can make loaded sweet potato skins ahead of time. Prepare everything and fill the skins. Keep them in the fridge until you are ready to bake. This saves time on busy days. Just remember to bake them fresh when you are ready to eat. They will taste best this way. For the full recipe, check out the section above. In this blog post, we explored the essential ingredients for loaded sweet potato skins and how to select quality options. I provided step-by-step cooking instructions, key tips for success, and a helpful visual guide. We discussed ways to enhance flavor and texture and shared common mistakes to avoid. You also learned about different variations and storage tips to keep your meal fresh. Remember, cooking is fun, and experimenting is key. Take these tips and enjoy making loaded sweet potato skins your way!

Loaded Sweet Potato Skins

Craving a delicious snack? Loaded sweet potato skins are here to satisfy your taste buds! This easy recipe guides you through creating flavorful skins topped with cheese, black beans, corn, and avocado, perfect for sharing. Learn tips for selecting quality ingredients and step-by-step instructions to impress your friends and family. Ready to make this delightful treat? Click to explore the full recipe and start cooking!
Print Recipe Pin Recipe

Ingredients
  

4 medium sweet potatoes

1 cup shredded sharp cheddar cheese

½ cup cooked black beans (drained and rinsed)

½ cup corn kernels (fresh or frozen)

¼ cup green onions, thinly sliced

1 avocado, diced

½ teaspoon smoked paprika

½ teaspoon garlic powder

Salt and pepper to taste

Olive oil for brushing

Sour cream or Greek yogurt for serving (optional)

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    Scrub the sweet potatoes under running water and poke a few holes in each with a fork. This allows steam to escape while baking.

      Place the sweet potatoes on a baking sheet and coat lightly with olive oil. Sprinkle with salt. Bake for 45-50 minutes or until they are tender when pierced with a fork.

        Once baked, remove the sweet potatoes from the oven and let them cool slightly. Lower the oven temperature to 375°F (190°C).

          Cut each sweet potato in half lengthwise. Carefully scoop out some of the flesh, leaving about a ¼-inch border to hold the skins together.

            In a bowl, mix the scooped sweet potato flesh with the black beans, corn, smoked paprika, garlic powder, half of the cheese, and some salt and pepper to taste.

              Load the sweet potato skins with the mixture evenly among all the skins.

                Top the filled skins with the remaining cheese and return to the oven. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.

                  Remove from the oven and top with diced avocado, sliced green onions, and fresh cilantro, if using.

                    Serve warm with sour cream or Greek yogurt on the side for drizzling.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4