Loaded Sweet Potato Skins Tasty and Easy Recipe

Ingredients

• 4 medium sweet potatoes
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese
• ½ cup Greek yogurt or sour cream
• 2 green onions sliced
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• to taste Salt and pepper
• for brushing Olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare Sweet Potatoes: Wash and scrub the sweet potatoes under running water. Pat them dry and pierce each potato several times with a fork. Place them on a baking sheet and brush with a little olive oil. Bake in the preheated oven for 45-50 minutes, or until tender when poked with a fork.
3. Prepare Filling: While the sweet potatoes are baking, in a large mixing bowl, combine the black beans, corn, shredded cheese (reserve some for topping), smoked paprika, cumin, garlic powder, salt, and pepper. Mix well until fully combined.
4. Cut and Scoop: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Using a sharp knife, cut each potato in half lengthwise. Carefully scoop out a portion of the flesh, leaving enough to keep the skins intact. Reserve the scooped-out sweet potato for another use (like a mash or puree).
5. Fill the Skins: Spoon the black bean and corn mixture generously into each sweet potato skin. Top each filled skin with the reserved shredded cheese.
6. Second Bake: Return the loaded sweet potato skins to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove from the oven and let them cool for a minute. Top each skin with a dollop of Greek yogurt or sour cream and sprinkle with sliced green onions for added freshness.