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- 2 large sweet potatoes - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (can use frozen or fresh) - 1/2 cup red bell pepper, diced - 1/2 cup red onion, diced - 1 cup sharp cheddar cheese, shredded - 1/2 cup Greek yogurt or sour cream - Fresh cilantro, chopped, for garnish - Lime wedges, for serving Sweet potatoes give a sweet flavor and soft texture. You can use white potatoes if needed, but they change the taste. Olive oil adds richness, but you can use avocado oil as a swap. Ground cumin and smoked paprika create a warm and smoky taste. If you want heat, add chili powder instead. Black beans are great for protein. You can switch them for pinto beans or chickpeas. Corn adds sweetness and crunch. Frozen corn is just fine. Red bell pepper and onion offer color and zest. Yellow or green peppers can work too. Cheddar cheese makes this dish creamy. Try Mexican blend cheese or pepper jack for a twist. Greek yogurt or sour cream adds tang. You can skip this if you want a lighter version. - Sweet Potatoes: Look for organic options from your local market. - Olive Oil: I prefer California Olive Ranch for its flavor. - Canned Black Beans: Goya is a reliable choice for quality. - Corn Kernels: Del Monte offers great frozen corn. - Cheddar Cheese: Cabot Creamery has a sharp flavor that I love. - Greek Yogurt: Chobani is a trusted brand with a creamy texture. Start by preheating your oven to 400°F (200°C). Wash the sweet potatoes well. Use a fork to poke holes all over them. This helps steam escape. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake them for about 45-50 minutes. They are done when a fork goes in easily. Let them cool for about 10 minutes after baking. Next, slice each sweet potato in half lengthwise. Carefully scoop out some of the flesh, leaving about a 1/4 inch on the skin. Keep the scooped-out sweet potato. You will use it for the filling. In a mixing bowl, combine the reserved sweet potato flesh with these ingredients: - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels - 1/2 cup diced red bell pepper - 1/2 cup diced red onion - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste Mix everything well until combined. This filling is packed with flavor and nutrients. Now, spoon the filling back into each sweet potato skin. Pack it in well to make it tasty. Sprinkle shredded cheddar cheese over the top of each potato half. Put the stuffed sweet potato skins back in the oven. Bake them for 15-20 minutes. You want the cheese to melt and bubble, creating a nice golden crust. After baking, let them cool for a few minutes. Top each skin with a dollop of Greek yogurt or sour cream. Add fresh cilantro for a burst of color. Serve with lime wedges on the side for extra zest. Enjoy your Loaded Southwest Sweet Potato Skins! To make great Loaded Southwest Sweet Potato Skins, start with the right sweet potatoes. Choose large, firm ones. Wash them well to remove dirt. Use a fork to poke holes all over. This step helps steam escape while baking. Bake them at 400°F for 45-50 minutes. They should be soft but not mushy. Let them cool for a few minutes before cutting. This makes them easier to handle. When scooping out the flesh, leave some on the skin. This gives your skins strength to hold the filling. Flavor is key in this dish. For the filling, mix the sweet potato flesh with black beans and corn. Add diced red bell pepper and red onion for crunch and color. Season with olive oil, cumin, and smoked paprika. These spices bring warmth and depth. Taste the mixture and adjust salt and pepper. You want each bite to burst with flavor. To finish, top with sharp cheddar cheese. It melts nicely and adds richness. Don't skip the Greek yogurt or sour cream on top. It adds creaminess and balances the spices. Presentation can elevate your dish. Serve the loaded sweet potato skins on a bright platter. This makes the colors pop. Drizzle extra Greek yogurt or sour cream on top. Add a sprinkle of fresh cilantro for a fresh touch. Place lime wedges around the platter for a zesty look. This also invites guests to squeeze lime over their skins. A beautiful presentation makes the dish more appealing, and it tastes even better! Enjoy your creation and share with friends! {{image_4}} To make your Loaded Southwest Sweet Potato Skins vegetarian or vegan, swap the cheese and yogurt. Use a plant-based cheese for that melty goodness. For the yogurt, try cashew cream or coconut yogurt. These options keep the dish creamy and delicious without dairy. You can still enjoy the rich flavors of cumin and smoked paprika. If you want to boost the protein in these sweet potato skins, consider adding cooked chicken, turkey, or tofu. Shredded rotisserie chicken works great and saves time. You can also add other veggies like zucchini or spinach. Simply chop them small and mix them in with the filling. This adds color and nutrients to your dish. Looking to spice things up? Change the seasoning to fit your taste. Try adding chili powder for heat or taco seasoning for a bold kick. You can also use fresh herbs like oregano or thyme for a different flavor. A squeeze of lime juice adds freshness and brightness to every bite. Explore different combinations to find your favorite! To keep your loaded southwest sweet potato skins fresh, store them in an airtight container. Place parchment paper between layers if stacking them. This keeps the skins from getting soggy. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a good option. Reheat your sweet potato skins in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the skins on a baking sheet lined with foil or parchment paper. Heat them for about 10-15 minutes or until they’re warm and the cheese is melted again. You can also use a microwave, but the skins may lose some crispness. If you want to freeze your loaded sweet potato skins, let them cool completely first. Wrap each skin tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. This way, you can enjoy this flavorful delight anytime! Yes, you can make Loaded Southwest Sweet Potato Skins ahead of time. Prepare the sweet potatoes and filling in advance. Bake the potatoes and let them cool. Then, scoop out the flesh and mix it with your other ingredients. You can store the filling in the fridge for up to two days. When ready to eat, assemble and bake them. This saves time and makes meal prep easy. If you need a substitute for cheddar cheese, try Monterey Jack or Pepper Jack cheese. Both melt well and add great flavor. You can also use vegan cheese for a dairy-free option. Nutritional yeast is another choice for a cheesy flavor without using cheese. To spice up your sweet potato skins, add diced jalapeños to the filling. You can also sprinkle cayenne pepper or chili powder for heat. Another option is to use spicy cheese, like Pepper Jack. For an extra kick, serve with a spicy salsa on the side. Adjust the spice level to your liking! In this article, we explored the delicious world of loaded sweet potato skins. We covered essential ingredients and helpful tips for perfecting your dish. You learned how to prepare, assemble, and bake your sweet potato skins. We also shared fun variations and smart storage hacks. By following these steps, you can impress anyone at your next meal. Enjoy experimenting with flavors and toppings. These sweet potato skins can be a hit at any table!

Loaded Southwest Sweet Potato Skins

Dive into the delicious world of Loaded Southwest Sweet Potato Skins! With wholesome ingredients like black beans, corn, and melty cheddar cheese, this recipe is a perfect blend of flavors. Easy to make and sure to impress, these sweet potato skins are perfect for any gathering.
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup canned black beans, rinsed and drained

1 cup corn kernels (can use frozen or fresh)

1/2 cup red bell pepper, diced

1/2 cup red onion, diced

1 cup sharp cheddar cheese, shredded

1/2 cup Greek yogurt or sour cream

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Start by preheating your oven to 400°F (200°C).

    Thoroughly wash and scrub the sweet potatoes under running water. Use a fork to pierce each sweet potato multiple times to allow steam to escape while baking. Arrange the potatoes on a baking sheet lined with parchment paper.

      Bake the sweet potatoes in the preheated oven for 45-50 minutes, or until a fork can easily slide through them, indicating they're tender. Once they are done, carefully remove them from the oven and let them cool for about 10 minutes.

        Using a sharp knife, slice each sweet potato in half lengthwise. Scoop out a portion of the soft flesh, leaving about 1/4 inch along the skin to create a sturdy shell. Reserve the scooped-out sweet potato for the filling.

          In a mixing bowl, combine the reserved sweet potato flesh, black beans, corn kernels, diced red bell pepper, diced red onion, olive oil, cumin, smoked paprika, and season with salt and black pepper. Mix everything together until well combined and set aside.

            Carefully spoon the flavorful filling mixture back into each sweet potato skin, packing it in generously to ensure each half is delightfully stuffed. Evenly sprinkle the shredded cheddar cheese over the top of each filled potato half.

              Return the stuffed sweet potato skins to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, creating a delightful golden crust.

                Once out of the oven, allow the sweet potato skins to cool for a few minutes. Top each with a dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, and serve with lime wedges on the side for a burst of zesty flavor.

                  Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 4

                    - Presentation Tips: Serve the loaded sweet potato skins on a colorful platter. Drizzle a little extra Greek yogurt or sour cream over the top and generously sprinkle freshly chopped cilantro, enhancing the dish's visual appeal. Lime wedges should be positioned around the platter for an attractive and inviting presentation.