Baked Sweet Potato Skins

Baked Sweet Potato Skins – loaded with black refried beans, salsa and cheese. Gluten-free and vegetarian. Smart Points: 5 Calories: 150.5

Superbowl is right around the corner which can only mean one thing… appetizers galore! Even if you’re not watching the game, sometimes it’s just fun to make a meal out of appetizers and dips and wine when you’re with a group of friends. Life doesn’t get better!

These sweet potato skins are somewhat healthy, loaded with black refried beans, salsa and cheese. They also happen to be gluten-free and vegetarian for those of you with dietary restrictions. To find smaller sweet potatoes like the ones used here, it’s best to buy them in a bag which usually come smaller than the ones sold single.

Baked Sweet Potato Skins

Servings: 6 • Size: 2 loaded skins • Smart Points: 5
Calories: 150.5 • Fat: 6 g • Saturated Fat: 1 g • Carb: 25 g • Fiber: 5 g • Protein: 8 g 
Sugar: 6 g • Sodium: 445 mg • Cholesterol: 6 mg


  • 6 small sweet potatoes (about 2 ¼ pounds)
  • olive oil cooking spray
  • 1/2 tablespoon taco seasoning
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 cup refried black beans
  • 3/4 cup salsa
  • 3/4 cup shredded reduced fat cheddar
  • 2 scallions, thinly sliced
  • 1 tablespoons chopped cilantro


Preheat oven to 400 degrees F.  Adjust 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, 40-45 minutes.  Allow to cool for 10 minutes. Switch oven from bake to broil.

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

Cut sweet potatoes in half and carefully scoop out flesh with a metal spoon, leaving about ¼-inch of flesh intact.* Place 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 tbsp salsa and 1 tbsp cheese then return to oven to broil 2 minutes more.

Top with each skin with scallions and cilantro and eat right away.

*Scooped sweet potato can be stored in an airtight container for 2-3 days. I like to mix it with just a smidge of butter, low-fat milk, salt and pepper and serve it alongside chicken breast.

Serving size: (2 skins)