I love loaded potato skins but most of the time I feel extremely bloated after eating all the cheese, bacon and sour cream so I decided to make a healthier version of these with sweet potatoes and a veggie filling! They turned out SO GOOD and they are perfect for fall! Also a great app for football Sundays!
The recipe:
First, cut sweet potatoes in half and bake at 425 for 25 minutes or until fork tender.
Then scoop out the middle leaving a thin layer of potatoes in the skins and put the skins back in the oven for 10 minutes or until crispy.
While the potatoes are in the oven cook onions, kale, corn and black beans in a pan on your stovetop
Once the vegetables have softened, add 1 tbsp of taco seasoning and then add in the sweet potato that you scooped out of the skins…this will act as the glue and keep all of the veggies together when you add the mixture back into the skins!
When the skins are nice and crispy, take them out of the oven and carefully scoop in your Mexican veggie mixture and top with shredded cheddar cheese!
Put the loaded sweet potato skins back in the oven and cook until cheese has melted and is slightly crispy (approximately 3-4 minutes).
Top with avocado! (You can also add plain greek yogurt or sour cream and green onions if you’d like!!)
Fall Sweet Potato Skins
Ingredients
- 4-5 mini sweet potatoes (I got mine from Trader Joes)
- 1 cup corn
- 1 cup black beans
- 2 cups kale, finely chopped & stemmed
- 1/2 cup onion diced
- 1 tablespoon taco seasoning
- Shredded cheddar cheese to top
- 1 avocado, sliced
- Optional: sour cream / Greek yogurt & green onions, to top
Instructions
- Preheat your oven to 425 degrees.
- First, cut sweet potatoes in half and bake at 425 for 25 minutes or until fork tender.
- Then scoop out the middle leaving a thin layer of potatoes in the skins and put the skins back in the oven for 10 minutes or until crispy.
- While the potatoes are in the oven cook onions, kale, corn and black beans in a pan on your stovetop.
- Once the vegetables have softened, add 1 tbsp of taco seasoning and then add in the sweet potato that you scooped out of the skins…this will act as the glue and keep all of the veggies together when you add the mixture back into the skins!
- When the skins are nice and crispy, take them out of the oven and carefully scoop in your Mexican veggie mixture and top with shredded cheddar cheese!
- Put the loaded sweet potato skins back in the oven and cook until cheese has melted and is slightly crispy (approximately 3-4 minutes)
- Top with avocado! (You can also add plain greek yogurt or sour cream and green onions if you’d like!!)
