Baked Sweet Potato Skins

These cheesy baked sweet potato skins are loaded with fat free black refried beans, salsa and cheddar cheese. Just a few ingredients but they taste SO good!

These cheesy baked sweet potato skins are loaded with fat free black refried beans, salsa and cheddar cheese. Just a few ingredients but they taste SO good!Baked Sweet Potato Skins

Baked Sweet Potato Skins are a healthy alternative to potato skins, perfect appetizer whether you’re watching the Super bowl or getting together with friends. So quick and easy to make, a few of my other favorite baked potato recipes are Italian-Style Stuffed Sweet PotatoesSloppy Joe Baked Sweet Potatoes, and Mexican- Style Loaded Sweet Potato.

This potato skins recipe vegetarian and naturally gluten-free 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.

These cheesy baked sweet potato skins are loaded with fat free black refried beans, salsa and cheddar cheese. Just a few ingredients but they taste SO good!

These cheesy baked sweet potato skins are loaded with fat free black refried beans, salsa and cheddar cheese. Just a few ingredients but they taste SO good!

What to do with the scooped out potato?

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.

More Sweet Potato Recipes You might Enjoy:

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Baked Sweet Potato Skins

These cheesy baked sweet potato skins are loaded with fat free black refried beans, salsa and cheddar cheese. Just a few ingredients but they taste SO good!

Ingredients:

  • 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 fat free refried black beans
  • 3/4 cup salsa
  • 3/4 cup shredded reduced fat cheddar
  • 2 scallions, thinly sliced
  • 1 tablespoons chopped cilantro

Directions:

  1. Preheat oven to 400 degrees F.  Adjust 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. Bake until fork tender, 40-45 minutes.
  3. Allow to cool for 10 minutes. Switch oven from bake to broil.
  4. Meanwhile in a small bowl combine black beans with taco seasoning.
  5. Cut sweet potatoes in half and carefully scoop out flesh with a metal spoon, leaving about ¼-inch of flesh intact.*
  6. 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.
  7. 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.
  8. Top with each skin with scallions and cilantro and eat right away.

* Weight of each skin after the potato is scooped out is about 1 1/2 ounces each.

Nutrition Information

Yield: 6 servings, Serving Size: 2 loaded skins

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 6
  • Calories: 150.5 calories
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 6mg
  • Sodium: 445mg
  • Carbohydrates: 25g
  • Fiber: 5g
  • Sugar: 6g
  • Protein: 8g
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