Baked Sweet Potato Skins
Indulge in these delightful baked sweet potato skins, generously filled with fat-free refried black beans, zesty salsa, and melted cheddar cheese. With just a handful of simple ingredients, they pack an incredible flavor punch that you won’t be able to resist!
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Ingredients
- 6 small sweet potatoes
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 cup fat free refried black beans
- 3/4 cup salsa
- 3/4 cup shredded reduced fat cheddar
- 2 scallions
- 1 tablespoons chopped cilantro
- olive oil cooking spray
- 1/2 tablespoon taco seasoning
Instructions
- 1
Begin by preheating your oven to 400 degrees Fahrenheit. Ensure the oven rack is positioned in the center.
- 2
Arrange whole sweet potatoes on a baking sheet lined with foil or parchment paper. Use a fork to pierce each potato several times. Bake in the oven until they are tender when pierced with a fork, which should take about 40 to 45 minutes.
- 3
Once baked, let the sweet potatoes rest for 10 minutes. Then, switch the oven setting from bake to broil.
- 4
In the meantime, take a small bowl and mix together the black beans and taco seasoning until well combined.
- 5
Carefully slice each sweet potato in half lengthwise and use a metal spoon to scoop out the flesh, leaving approximately ¼ inch of the potato intact.*
- 6
Place the potato halves back on the baking sheet with the skin facing up. Lightly spray them with olive oil, sprinkle with a pinch of salt and pepper, then broil for 2 to 3 minutes until crisp.
- 7
After broiling, take the skins out of the oven, flip them over, and fill each one with black beans, followed by 1 tablespoon of salsa and 1 tablespoon of cheese. Return them to the oven to broil for an additional 2 minutes.
- 8
Finally, garnish each sweet potato skin with chopped scallions and cilantro, and enjoy them immediately.
Nutrition Information
Notes & Tips
- * Weight of each skin after the potato is scooped out is about 1 1/2 ounces each.