The Loaded Sweet Potato Skins That Will Change Your Life

Ingredients

• 4 medium Sweet Potatoes (washed, scrubbed; skins will be used as containers)
• 3 tablespoons Olive Oil (divided: 2 Tbsp for sauté, 1 Tbsp for brushing skins)
• 1 small Red Onion (diced)
• 1 medium Green Bell Pepper (diced)
• 1 medium Red Bell Pepper (diced)
• 1 whole Jalapeño (halved; half used in sauté, half for topping)
• 2 cloves Garlic (minced)
• 1 cup Black Beans (canned, drained and rinsed)
• 1.5 cups Vegan Mozzarella (shredded; 1 cup for filling, 0.5 cup for topping)
• 0.25 cup Vegan Sour Cream (plain, unsweetened)
• 0.5 teaspoon Paprika (smoked preferred)
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat and Bake Sweet Potatoes

   Preheat the oven to 375°F. Poke several holes in each sweet potato with a fork, place them on a baking sheet, and bake for 60 minutes until tender.

   Time: PT1H

   Temperature: 375°F

2. Dice Vegetables & Mince Garlic

   While the potatoes bake, dice the red onion, green bell pepper, red bell pepper, and half of the jalapeño. Mince the garlic cloves.

   Time: PT10M

3. Sauté Vegetables

   Heat 2 Tbsp olive oil in a frying pan over medium heat. Add the diced onion, green and red peppers, and the halved jalapeño. Sauté until softened, about 5 minutes. Season with salt and black pepper, then add the minced garlic and cook an additional minute.

   Time: PT5M

4. Prepare Sweet Potato Skins

   Remove the baked sweet potatoes from the oven and let cool for 5 minutes. Cut each in half lengthwise, scoop out most of the flesh into the mixing bowl, leaving about ¼‑inch of potato attached to the skin for structure.

   Time: PT5M

5. Combine First Filling Layer

   Add the sautéed vegetables to the mixing bowl with the scooped sweet potato flesh. Mix thoroughly until well combined.

   Time: PT5M

6. Crisp the Skins

   Brush the interior of each sweet potato skin with the remaining 1 Tbsp olive oil. Return the skins, cut side down, to the baking sheet and bake for 10 minutes until the edges are crisp.

   Time: PT10M

   Temperature: 375°F

7. Finish Filling

   To the bowl, add the black beans, the remaining half of the jalapeño (sliced), 1 tsp salt, ½ tsp paprika, additional black pepper to taste, 1 cup shredded vegan mozzarella, and ¼ cup vegan sour cream. Mix until the filling is creamy and evenly distributed.

   Time: PT5M

8. Stuff and Top

   Spoon the filling into each crisped sweet potato skin, packing it in. Sprinkle the remaining ½ cup vegan mozzarella on top of each.

   Time: PT5M

9. Final Bake

   Return the stuffed skins to the oven and bake for 7 minutes, or until the cheese on top is melted and lightly golden.

   Time: PT7M

   Temperature: 375°F

10. Serve

    Remove from oven, let cool for 2 minutes, then serve hot with an extra dollop of vegan sour cream if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

7 g