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.
- 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
- ¾cupcheddar,reduced fat, shredded
- 2scallions,thinly sliced
Preheat the oven to 400 degrees F. Adjust the oven rack to center of oven.
Place whole sweet potatoes on a sheet pan covered in foil or parchment, poke each a few times with a fork.
Bake until fork-tender for 40 to 45 minutes. Allow cooling for 10 minutes. Switch oven from bake to broil.
Meanwhile, in a small bowl, combine the black beans with taco seasoning.
Cut the sweet potatoes in half and carefully scoop out the flesh with a metal spoon, leaving about ¼-inch of flesh intact.
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.
Remove skins from oven, turn over and fill each with black beans, 1 tablespoon of salsa, and 1 tablespoon of cheese.
Return to oven to broil for 2 minutes more.
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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