Get ready to transform your ordinary dinner into an extraordinary culinary experience with these mouthwatering Loaded Baked Sweet Potato Skins! Imagine crispy, golden potato skins packed with protein-rich black beans, sweet corn, and melted cheese, topped with creamy avocado and a dollop of sour cream. This recipe is not just a meal – it's a flavor explosion that will have your taste buds dancing and your family begging for seconds. Whether you're looking for a crowd-pleasing appetizer or a satisfying vegetarian main course, these sweet potato skins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup black beans
- 1 cup corn
- 1/2 cup shredded cheese
- 1 avocado, diced
- Sour cream for topping
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes thoroughly and pat dry with paper towels.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking. Place potatoes directly on the oven rack and bake for 25-30 minutes until they are tender when pierced with a fork.
- Remove potatoes from the oven and let them cool for 5-10 minutes until they are comfortable to handle. Slice each potato lengthwise in half.
- Carefully scoop out the interior of the sweet potatoes, leaving a thin layer of flesh (about 1/4 inch) attached to the skin to maintain structural integrity.
- In a mixing bowl, combine black beans, corn, and season with salt and pepper. Mix thoroughly.
- Fill each potato skin with the bean and corn mixture. Sprinkle shredded cheese evenly over the top.
- Return the filled potato skins to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and slightly golden.
- Remove from oven and let cool for 2-3 minutes. Top with diced avocado and a dollop of sour cream.
- Serve immediately while hot and enjoy your loaded sweet potato skins!
Tips
- Choose the right sweet potatoes: Look for medium-sized, firm sweet potatoes with smooth skin for the best results.
- Ensure crispy skins: Pat the potatoes completely dry before baking to help the skins get crisp and golden.
- Don't skip the fork piercing: This prevents the potatoes from bursting and allows steam to escape during baking.
- Scoop carefully: Leave a thin layer of potato flesh (about 1/4 inch) to keep the skins sturdy and flavorful.
- Customize your toppings: Feel free to experiment with different cheeses, add jalapeños for heat, or try different beans for variety.
- Serve immediately: These potato skins are best enjoyed hot and fresh out of the oven when the cheese is still melted and gooey.
- Make ahead tip: You can prepare the potato skins in advance and reheat them in the oven for a quick and easy meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
