These cheesy baked sweet potato skins are filled with seasoned refried black beans, fresh salsa and melted cheddar. Simple to prepare with just a few ingredients, they make a satisfying appetizer or light meal that’s naturally vegetarian and gluten-free.
Baked Sweet Potato Skins
Baked Sweet Potato SkinsBaked sweet potato skins are a lighter take on classic potato skins and work perfectly for game-day snacks, casual gatherings or a simple weeknight starter. They’re quick to assemble once the potatoes are cooked, and the combination of smoky taco seasoning, creamy black beans and sharp cheddar keeps every bite flavorful. If you enjoy this recipe, try other sweet potato preparations such as Italian-Style Stuffed Sweet Potatoes, Sloppy Joe Baked Sweet Potatoes, or Mexican-Style Loaded Sweet Potatoes for different fillings and flavor profiles.
This recipe uses smaller sweet potatoes for perfectly portioned skins; buying a bag of small potatoes usually yields better results than selecting single large tubers. The finished skins are crisped under the broiler and topped with scallions and cilantro for brightness.
What to do with the scooped-out potato
When you scoop out the sweet potato flesh, save it in an airtight container in the refrigerator for 2–3 days. The mashed flesh can be mixed with a little butter or olive oil, a splash of milk or broth, salt and pepper to make a quick side dish. It also works well folded into soups, mixed into an omelet or used as a base for stuffed vegetables.
More Sweet Potato Recipes You Will Love
- Turmeric Sweet Potato and Macadamia Nut Soup
- No Bean Turkey and Sweet Potato Chili
- Sweet Potato Fries in the Air Fryer
- Baked Sweet Potato
Baked Sweet Potato Skins
Course: Appetizer
Cuisine: American
Yield: 6 servings (2 loaded skins per serving)
Prep: 10 mins | Cook: 50 mins | Total: 1 hr
Serving size: 2 loaded skins
Calories: 150.5 kcal • Carbs: 25 g • Protein: 8 g • Fat: 6 g • Fiber: 5 g
Ingredients
- 6 small sweet potatoes (about 2 ¼ pounds total)
- Olive oil cooking spray
- ½ tablespoon taco seasoning
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 cup fat-free refried black beans
- ¾ cup salsa
- ¾ cup shredded reduced-fat cheddar
- 2 scallions, thinly sliced
- 1 tablespoon chopped cilantro
Instructions
- Preheat oven to 400°F (200°C) and position the rack in the center. Line a sheet pan with foil or parchment for easy cleanup.
- Place whole sweet potatoes on the prepared pan and prick each potato a few times with a fork. Bake until fork-tender, about 40–45 minutes depending on size.
- Remove potatoes from the oven and let cool for about 10 minutes so they’re easier to handle. Switch the oven to broil.
- In a small bowl, mix the refried black beans with the taco seasoning until evenly combined.
- Cut each sweet potato in half lengthwise. Carefully scoop out the flesh with a spoon, leaving roughly a ¼-inch layer of flesh attached to the skin to maintain structure. Reserve the scooped flesh if desired for another use.
- Return the empty skins to the sheet pan, skin-side up. Lightly spray with olive oil and sprinkle with a pinch of kosher salt and freshly ground black pepper. Broil for 2–3 minutes to crisp and brown the edges—watch closely to avoid burning.
- Turn the skins over and fill each cavity with a spoonful of the seasoned refried beans, about 1 tablespoon of salsa and 1 tablespoon of shredded cheddar. Return to the oven under the broiler for another 2 minutes, or until the cheese melts and begins to bubble.
- Top each loaded skin with sliced scallions and chopped cilantro. Serve immediately while hot and crisp.
Tips & Variations
– To add more protein, top with shredded rotisserie chicken or cooked ground turkey. For a vegan option, use dairy-free cheese. Swap the refried black beans for seasoned pinto beans or a chunky bean mixture.
– If your broiler runs hot, move the rack farther from the heat source or broil in shorter bursts to avoid over-browning. Keep an eye on the skins during the broil steps.
– Try different salsas to change the flavor profile: mild tomato salsa for a classic taste, roasted tomatillo salsa for tang, or a fruit-based salsa (mango or pineapple) for a sweet-heat contrast.
Make-Ahead & Storage
You can bake and scoop the potatoes ahead of time and store the shells and mashed potato filling separately in airtight containers in the refrigerator for up to 2–3 days. Refill and broil just before serving to restore crispness. Leftover assembled skins are best eaten the same day; reheating in a hot oven or toaster oven will help regain some texture.
Notes
* After scooping, each empty skin weighs about 1½ ounces. Use the reserved sweet potato flesh in mashed potatoes, mixed into soups or as a quick side dish.
Nutrition (per serving)
Serving: 2 loaded skins • Calories: 150.5 kcal • Carbohydrates: 25 g • Protein: 8 g • Fat: 6 g • Saturated Fat: 1 g • Cholesterol: 6 mg • Sodium: 445 mg • Fiber: 5 g • Sugar: 6 g
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