Katie Austin

Fall Sweet Potato Skins

Fall Sweet Potato Skins

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!

Here is what you need:

4-5 mini sweet potatoes (I got mine from Trader Joes)

1 cup corn

1 cup black beans

2 cups chopped kale

1/2 onion, chopped

1 tbsp taco seasoning

Shredded cheddar cheese

1 avocado

Optional: greek yogurt/sour cream and green onions!


Here’s how you make it: 

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!!)