Baked Sweet Potato Skins Recipe

Baked Sweet Potato Skins Recipe

How To Make Baked Sweet Potato Skins

These low-fat sweet potato skins is packed with cheddar, filling refried beans, and taco seasoning! A truly rich appetizer made in just under one hour.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour



  • 6small sweet potatoes,(about 2¼ lbs)
  • olive oil cooking spray
  • ½tbsptaco seasoning
  • ¼tspkosher salt
  • freshly ground black pepper,to taste
  • 1cuprefried black beans,fat free
  • ¾cupsalsa
  • ¾cupcheddar,reduced fat, shredded
  • 2scallions,thinly sliced
  • 1tbspcilantro,chopped


  1. Preheat the oven to 400 degrees F.  Adjust the oven rack to center of oven.

  2. Place whole sweet potatoes on a sheet pan covered in foil or parchment, poke each a few times with a fork.

  3. Bake until fork-tender for 40 to 45 minutes. Allow cooling for 10 minutes. Switch oven from bake to broil.

  4. Meanwhile, in a small bowl, combine the black beans with taco seasoning.

  5. Cut the sweet potatoes in half and carefully scoop out the flesh with a metal spoon, leaving about ¼-inch of flesh intact.

  6. Place the potatoes, skin side up back on the sheet pan, spray with olive oil, top with pinch salt and pepper, and broil for 2 to 3 minutes.

  7. Remove skins from oven, turn over and fill each with black beans, 1 tablespoon of salsa, and 1 tablespoon of cheese.

  8. Return to oven to broil for 2 minutes more.

  9. Top with each skin with scallions and cilantro, serve, and enjoy!


  • Calories: 275.85kcal
  • Fat: 6.17g
  • Saturated Fat: 3.35g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 1.45g
  • Polyunsaturated Fat: 0.49g
  • Carbohydrates: 43.32g
  • Fiber: 8.89g
  • Sugar: 6.29g
  • Protein: 13.17g
  • Cholesterol: 16.83mg
  • Sodium: 442.94mg
  • Calcium: 196.31mg
  • Potassium: 942.41mg
  • Iron: 2.56mg
  • Vitamin A: 745.68µg
  • Vitamin C: 3.94mg
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