Southwest-Style Loaded Sweet Potato Skins
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
This hearty appetizer makes a great game-day snack for your home-gating spread. It combines crisp sweet potato skins with chipotle-seasoned black beans, gooey cheese, fresh pico de gallo, and creamy avocado. We call for small sweet potatoes to make these appetizer-sized; you’ll have better luck skipping past the loose sweet potato bin at the grocery store and looking for bags of pre-packaged small sweet potatoes instead. If all you can find are large sweet potatoes, you can cut them lengthwise into quarters for longer, more slender potato skins.
Ingredients
Cooking spray
4 spray(s)
Cooked sweet potato(es)
4 small
Kosher salt
0.75 tsp
Ground cumin
0.25 tsp
Canned low sodium black beans
0.5 cup(s)
Canned chipotle peppers in adobo sauce
1 tsp
Shredded reduced fat Mexican-style cheese
0.5 cup(s)
Avocado
1 item(s), medium
Pico de gallo
0.5 cup(s)
Cilantro
2 Tbsp
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with foil or parchment paper.
2
Scoop out the flesh from the potatoes, leaving a thin layer of flesh in the skins. (Reserve scooped-out flesh for another use.) Arrange the potato skins on the prepared pan. Coat both sides of the potato skins with cooking spray. Turn the skins cut side up; sprinkle with ½ tsp salt and cumin. Bake until slightly crisp, about 8 minutes.
3
In a small bowl, combine the beans and chipotle. Spoon 1 tbsp bean mixture into each potato skin; sprinkle each with 1 tbsp cheese. Bake until the cheese melts, about 5 minutes.
4
In a small bowl, stir together the avocado and remaining ¼ tsp salt. Top each potato skin with 1 tbsp pico de gallo; divide the avocado evenly among the potato skins. Sprinkle with cilantro, if desired. Serve warm.
5
Serving size: 1 potato skin
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.