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To make loaded sweet potato skins, you need a few key items. Here’s what you will need: - 4 medium sweet potatoes - 1 cup cooked black beans (rinsed and drained) - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheddar cheese (or dairy-free alternative) - 1 ripe avocado, diced - 1/2 cup Greek yogurt (or vegan yogurt) - 1/4 cup green onions, finely chopped - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - Olive oil for brushing These ingredients blend well to create a tasty treat that people love. You can add fun toppings to make your skins even better. Here are some ideas: - Crumbled feta cheese - Salsa or pico de gallo - Chopped cilantro or parsley - Jalapeño slices for some heat - A squeeze of lime juice Feel free to mix and match these toppings to suit your taste. If you can’t find an ingredient, don’t worry! Here are some easy swaps: - Use kidney beans instead of black beans - Try quinoa for added protein - Swap out cheddar cheese for pepper jack for a spicy kick - Use sour cream instead of Greek yogurt These substitutes keep the dish yummy while using what you have on hand. For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 400°F (200°C). Wash the sweet potatoes well under cold water. Scrub off any dirt, then pat them dry with a towel. Next, pierce each sweet potato several times with a fork. This step helps them cook evenly. Place the sweet potatoes on a baking sheet. Brush them lightly with olive oil and sprinkle some salt on top. Bake them for 45-50 minutes. They should be tender when you pierce them with a knife. Once they cool a bit, slice each potato in half lengthwise. Scoop out some flesh, leaving a thin layer. Save the scooped flesh for later use, like a tasty mash. In a mixing bowl, combine 1 cup of cooked black beans and 1 cup of corn kernels. You can use fresh or frozen corn. Add half of the shredded cheese to the bowl. Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of cumin. Season with salt and pepper to taste. Mix everything well until it’s combined. This filling is packed with flavor and will make your sweet potato skins a hit! Now it’s time to fill the sweet potato skins. Spoon the filling into each half evenly. Make sure to distribute it well. Top each filled skin with the remaining cheese. This will give a nice cheesy crust. Place the loaded sweet potato skins back in the oven. Bake them for an additional 10-15 minutes. You want the cheese to be bubbly and golden. Once done, take them out and let them cool for a minute. Top each one with diced avocado, Greek yogurt, and chopped green onions. This adds freshness and color. Enjoy your loaded sweet potato skins! For the complete process, check the Full Recipe. Start with fresh sweet potatoes. Look for firm ones with no soft spots. Wash them well to remove dirt. Always pierce the skins with a fork. This helps steam escape while baking. Bake at 400°F for even cooking. If you want a quicker method, you can microwave them. Just poke the skin and microwave for about 5-8 minutes, turning halfway. For crispy skins, brush them with olive oil before baking. This adds flavor and crunch. Add salt to enhance the taste. Bake them until they are tender inside and the skins are crisp. If you want extra crispiness, broil them for a minute after baking. Keep an eye on them to avoid burning. These loaded sweet potato skins are great as appetizers or snacks. Serve them warm with a dollop of Greek yogurt on top. Sprinkle extra green onions for a fresh touch. Pair with a side salad for a complete meal. You can also add salsa or hot sauce for a zesty kick. Enjoy them at parties or family gatherings. Check out the Full Recipe for more details! {{image_2}} You can easily make loaded sweet potato skins vegetarian or vegan. For a vegetarian option, simply use regular cheese and Greek yogurt. If you want a vegan twist, choose a dairy-free cheese and a plant-based yogurt. You can also add more veggies to the filling, like bell peppers or mushrooms. They add color and taste without meat. Cheese is key for flavor. You can try different types like mozzarella or pepper jack. Each cheese gives a unique taste. For protein, black beans work great, but you can use cooked quinoa or lentils too. These swaps keep your skins tasty and filling. If you like spice, add jalapeños or crushed red pepper to your filling. This gives your skins a nice kick. You can also mix in some taco seasoning for a zesty punch. A squeeze of lime juice adds brightness to the dish. The mix of flavors makes every bite exciting. For the full recipe, check out the delicious details. Store your leftover loaded sweet potato skins in an airtight container. Make sure they cool down first. Place a paper towel at the bottom of the container to soak up moisture. This helps keep the skins crispy. They can last in the fridge for about three days. For the best taste, reheat the skins in the oven. Preheat your oven to 350°F (175°C). Place the skins on a baking sheet and cover them with foil. Heat for about 10-15 minutes or until warm. This keeps the cheese melty and the skins nice and crisp. You can freeze loaded sweet potato skins if you want to save them for later. Wrap each skin tightly in plastic wrap. Then, place them in a freezer bag. They keep well for about three months. When you’re ready to eat, thaw in the fridge overnight. Then, reheat them in the oven as mentioned above for the best texture. Yes, you can prepare Loaded Sweet Potato Skins ahead of time. Bake the sweet potatoes and scoop out the flesh. Store the skins in the fridge. You can also make the filling and keep it separate. When you are ready to serve, fill the skins and bake them. This method saves time and allows for easy serving. I love using shredded cheddar cheese for Loaded Sweet Potato Skins. It melts well and adds great flavor. You can also try Monterey Jack or pepper jack for a kick. If you want a dairy-free option, use vegan cheese. Just ensure it melts nicely for the best texture. This recipe is naturally gluten-free! Sweet potatoes do not contain gluten. Just be sure to check all other ingredients. Use gluten-free Greek yogurt or substitute with dairy-free options. Always read labels to ensure safety for those with gluten allergies. Enjoy your tasty treat without worry! Loaded sweet potato skins are a tasty treat that everyone can enjoy. You learned about the key ingredients, step-by-step instructions, and helpful tips for the best results. There are many ways to customize your dish, whether you prefer vegetarian options or spicy flavors. Proper storage and reheating can keep your leftovers fresh and delicious. Now, it's time to enjoy making and sharing this fun dish with friends and family!

Loaded Sweet Potato Skins

Satisfy your cravings with Loaded Sweet Potato Skins, a flavorful and simple treat that everyone will love! These easy-to-make snacks are perfect for game day or a cozy dinner and can be topped with all your favorites like cheese, avocado, and yogurt. Follow our step-by-step guide to create this delightful dish that promises to impress. Click through now to explore the full recipe and get ready to indulge!
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Ingredients
  

4 medium sweet potatoes

1 cup cooked black beans (rinsed and drained)

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese (or dairy-free alternative)

1 ripe avocado, diced

1/2 cup Greek yogurt (or vegan yogurt)

1/4 cup green onions, finely chopped

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

Olive oil for brushing

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash and scrub the sweet potatoes under cold water. Pat them dry.

      Pierce each sweet potato several times with a fork and place them on a baking sheet. Brush the skins lightly with olive oil and sprinkle with salt.

        Bake the sweet potatoes for 45-50 minutes or until tender when pierced with a knife. Allow them to cool slightly.

          Once cool enough to handle, slice each sweet potato in half lengthwise and scoop out some of the flesh, leaving a thin layer to keep the skins sturdy. Save the scooped flesh for later use, like a mash.

            In a mixing bowl, combine the black beans, corn, half of the shredded cheese, smoked paprika, cumin, salt, and pepper. Mix well to combine.

              Spoon the loaded mixture into each sweet potato skin, evenly distributing the filling. Top each filled skin with the remaining cheese.

                Return the loaded sweet potato skins to the oven and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.

                  Remove from the oven and let cool for a minute. Then, top with diced avocado, Greek yogurt, and chopped green onions.

                    - Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings

                      - Presentation Tips: Arrange the loaded sweet potato skins on a large platter. Drizzle with extra yogurt and sprinkle additional green onions over the top for a pop of color. Serve warm as an appetizer or as part of a hearty meal.