Imagine: crispy sweet potato skins with a gooey, cheesy filling, chili-spiced pinto beans, and crispy spring onions. The perfect party appetizer!
Any recipe that starts with “loaded sweet potatoes” is a favorite at our house. We make these Stuffed Sweet Potato Rounds as appetizers for friends and they always disappear quickly. So we couldn’t resist creating another stuffed sweet potato Something, especially with the swing football playoffs and the Super Bowl approaching. (How many sports fans do we have there?)
Related: Healthy Super Bowl recipes to wow your friends
How to make Supercharged Sweet Potato Skins
These potatoes take around 1.5 to 2 hours to prep, depending on the size of your potatoes, but it’s time well spent when you eat them! The outer skin is a bit crunchy, the inside is creamy and full of flavor. Remember that you have almost an hour of prep time while the potatoes are cooking, so you can use that time to prep the other components of the meal and clean up after yourself. *Update: We’ve also found that they reheat perfectly, so making them ahead of time also works well (see below).
We like to make this recipe as a main dish rather than a party appetizer, although it works well either way. Tonight we served the potatoes with cilantro lime quinoa and a salad for a delicious dinner with friends. It’s also a great option for a vegetarian and gluten free meal, which was just what we needed tonight as a friend is gluten intolerant.
We hope you enjoy this recipe as much as we do. Don’t forget to tag us if you do and post a photo on Instagram. We appreciate your feedback! (We’re at acouplecooks.)
More sweet potato recipes
As you can see, we are somehow Sweet Potato Obsessed! Aside from this recipe full of sweet potato skins, here are some of our favorite sweet potato recipes:
This recipe is…
This Stuffed Sweet Potato Skins recipe is vegetarian and gluten-free.
The description
Imagine: crispy sweet potato skins with a gooey, cheesy filling, chili-spiced pinto beans, and crispy spring onions. The perfect party appetizer!
- 1 cup Pinto Beans (from a 15-ounce can)
- 2½ Pound small to medium sweet potatoes
- olive oil
- 1 teaspoon kosher salt, shared
- 1 tbsp Chili powder, divided
- 1⅓ cups shredded Mexican cheese mix, divided
- ⅔ cup fresh or frozen corn
- 1 green onion
- ¼ cup chopped coriander
- Ground fresh pepper
- Sour Cream (optional, for garnish)
- Cook the beans using this method or this method (in advance for easy prep).
- Preheat oven to 450°F. Wash the sweet potatoes and prick all over with a fork. Depending on the size of the sweet potatoes, bake for 45 minutes to 1 hour until tender.
- Drain and rinse beans. Toss 1 cup beans with a drizzle of olive oil, ¼ tsp kosher salt, and ½ tbsp chili powder.
- When the potatoes are done cooking, remove them from the oven. Transfer to a cutting board and let cool slightly until you can handle it. Using a serrated knife, cut each potato in half, then scoop the insides into a bowl, making sure to leave a layer of the sweet potato inside the skin so it can stand upright. Place the skins face up on the baking sheet and drizzle with olive oil. Reduce the heat to 400°F and cook while tossing the filling (about 5 minutes).
- In the bowl, mash the inside of the sweet potato with a potato masher, then stir in the shredded cheese, ½ tablespoon chili powder, ¾ teaspoon kosher salt, and freshly ground pepper.
- Fill each potato skin with the filling. Sprinkle with beans, a pinch of corn, and a pinch of extra cheese. Bake until heated through and cheese melts, about 5 to 10 minutes.
- Meanwhile, thinly slice the spring onion and chop the cilantro. Remove the potatoes from the oven and garnish with spring onions and coriander. Serve warm, garnished with sour cream if you like.
- Category: aperitif
- Method: Cooked
- Kitchen: American
Keywords: Sweet Potato Skins, you can eat sweet potato skins, sweet potato recipes, appetizer recipes, game day recipes, veggie dinner ideas
