Loaded Sweet Potato Skins (Printable)

Crispy sweet potato skins with black bean filling, cheese, and fresh toppings create a comforting, 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 black pepper
11 - 2 tablespoons olive oil

→ Toppings

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

# Steps:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Scrub sweet potatoes, pierce with a fork several times, place on baking sheet, and bake for 35–40 minutes until tender.
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 from oven, let cool 5–10 minutes, halve lengthwise, and scoop out most flesh leaving a ¼-inch border.
05 - Brush both sides of potato skins with remaining olive oil, place cut side up on baking sheet, and bake 8–10 minutes until edges crisp.
06 - Fill each potato skin with the black bean mixture and sprinkle shredded cheese on top.
07 - Return filled skins to oven and bake 5–7 minutes until cheese is melted and bubbly.
08 - Remove from oven and top with sour cream or Greek yogurt, chopped cilantro, diced avocado, jalapeño slices, and a squeeze of lime; serve immediately.

# Expert Advice:

01 -
  • Crispy edges give way to creamy sweet potato flavor, balanced by smoky, spiced black beans.
  • They work as a filling vegetarian main or a crowd-pleasing appetizer that disappears fast.
  • Toppings are endlessly customizable, so everyone gets exactly what they want on their plate.
02 -
  • Do not skip the second bake for the empty skins, that step creates the crispy texture that makes these special.
  • Save the scooped sweet potato flesh for mashing into breakfast hash or stirring into soup the next day.
03 -
  • Pierce the sweet potatoes well before baking to prevent them from bursting in the oven.
  • Brush the skins with olive oil on both sides for maximum crispiness and flavor.
  • Let the cheese melt fully before adding cold toppings so everything stays warm and melty.

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