Loaded Vegetarian Baked Sweet Potato

This Mexican-inspired loaded vegetarian baked sweet potato recipe is loaded with zesty black beans, melted cheese & salsa with a dollop of cream. An easy 20 minute dinner idea!

Loaded Vegetarian Baked Sweet Potato are Mexican-inspired, loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!Vegetarian Baked Sweet Potato Recipe

Loaded baked sweet potatoes are so quick and easy to make, you can cook the potatoes in the microwave to make it quick, or use this oven recipe for baking sweet potates. A few of my other favorite sweet potato recipes are Italian-Style Stuffed Sweet PotatoesSloppy Joe Baked Sweet Potatoes, and Cheesy Baked Sweet Potato Skins.

This recipe is a guest post from The Picky Eater. I met Anjali in San Francisco a few years ago; she’s a sweet blogger who I instantly connected with, she is also a vegetarian and shared this delicious (yes, I tested this myself and now make it all the time) recipe with us, perfect for meatless Monday!

Loaded Vegetarian Baked Sweet Potato are Mexican-inspired, loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Hi Everyone! My name is Anjali Shah and I blog over at The Picky Eater, where I write about healthy recipes and easy-to-make family meals. I test all of my recipes on my “fast food loving husband,” who, prior to meeting me, ate a diet of frozen pizzas and Taco Bell, so any recipe that makes it on to my blog is “husband approved”!

One of my favorite things to do in the kitchen is to makeover comfort foods into healthy versions that taste amazing, are full of flavor and feel just like the original.

Today I’d like to share one of my favorite recipes – my Loaded Baked Potato Makeover. My healthy swaps include: sweet potatoes instead of russet, “loaded” toppings like black beans and veggies sautéed with spices, and a dollop of cream (which is my favorite swap – 0% Greek Yogurt for sour cream!) The husband usually can’t tell the difference, especially when I spice up the yogurt with some taco seasoning.

How To Make This Loaded Baked Sweet Potatoes Recipe

Loaded Vegetarian Baked Sweet Potato are Mexican-inspired, loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

This meal is delicious and takes only 20 minutes to make, which is why I love making it after a long day at work – I know I’ll have something yummy in my stomach in the same amount of time it would take to pick up takeout. The husband loved it too, and it has since become a staple weeknight meal in our house. I hope you enjoy it as much as we do!

More Sweet Potato Recipes:

Loaded Vegetarian Baked Sweet Potato are Mexican-inspired, loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!
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4.93 from 27 votes
Did you make this recipe?

Loaded Baked Sweet Potato “Healthified” 

8
10
2
SP
307 Cals 15 Protein 53 Carbs 5 Fats
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: American
Baked Mexican style vegetarian loaded sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Ingredients

  • 4 medium sized sweet potatoes
  • 1/2 cup fat free Greek yogurt, or light sour cream
  • 1 tsp taco seasoning
  • 1 tsp olive or canola oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp cumin
  • a pinch of salt
  • 1-1/3 cups canned black beans, rinsed and drained
  • 1/2 cup mild or spicy salsa
  • 1/2 cup reduced fat Mexican cheese blend
  • 1/4 cup chopped scallions or cilantro

Instructions

  • Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.
  • Combine yogurt and taco seasoning in a small bowl, mix well.
  • Heat oil in a medium pot over medium heat.
  • Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
  • Add black beans, stir to combine and heat through (about another 5 minutes).
  • Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
  • Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa.
  • Enjoy!

Video

Nutrition

Serving: 1potato, Calories: 307kcal, Carbohydrates: 53g, Protein: 15g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 7.5mg, Sodium: 312mg, Fiber: 10.5g, Sugar: 1g
Blue Smart Points: 8
Green Smart Points: 10
Purple Smart Points: 2
Points +: 8
Keywords: baked sweet potato, chill baked potato, how to make sweet potatoes, Loaded Vegetarian Baked Sweet Potato, mexican baked potato, sweet potato dinner idea, sweet potato recipe, sweet potato recipes

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150 comments

  1. Delicious! I would give this 10 stars. Definately will make this again!

  2. A favorite recipe, love these and they are great any meal and company too. Today used green pepper as needed to be used. I had a good guacamole that I mixed with the yogurt with the taco seasoning for a topping plus some mild salsa. A sprinkle of pumpkin seeds if want to add more topping layers. Each person can customize which is nice. There is a similar recipe but with different additions and proportions in Fast and Slow book and I make that one too.

  3. you forgot to write a step for the scallions do I cook them or add at the end?

  4. This was so good.

  5. This was a fast, filling, scrumptious meal! I’m not crazy about sweet potatoes but this recipe helped me enjoy it. Good flavor for a quick one pan dish. I used Greek yogurt for the “sour cream” portion. I think you could totally bulk this up for a family if needs be. Throw corn into the mix and serve with pork or chicken. Cut up avocado! What a fun meal to make.

  6. I just made this tonight for dinner and it was delicious! I didn’t have any red pepper, so I used corn kernels instead. We also had some awesome avocados, so we topped it with guacamole as well! This was great, especially since our sweet potatoes weren’t that tasty, so a better way to eat them than just plain!

    The best part, which will become a staple for all future Mexican meals, was the taco seasoning Greek yogurt. We always use Greek yogurt for sour cream in Mexican, but it never occured to me to spice it up!

    Thanks!

  7. Wow! Last year I had lunch with a vegan friend at a vegan restaurant. I’m not vegan in any way shape or form, but I found a stuffed sweet potato on the menu that was so good it haunted me. I’ve been looking all over for a recipe that compares. Well, Gina…this not only compares, I think it is even better! I love the explosion of flavor…I didn’t want the meal to end! I can’t wait to eat one again for lunch tomorrow with the leftovers! Great recipe!

  8. Made this for dinner tonight! It was delicious! My husband and I loved it. 
    I had leftover shredded chicken so I added that in the mixture and some corn.  Delish! Will make again! Thanks!

  9. There’s something about this flavor combination that hits all the best notes of sweet, salty, spicy, sour…each bite is just so good you hate the meal to end. So make extra. It reheats very well.  Plus it makes a pretty presentation. Meat lovers won’t miss the beef—it’s just that good. 

  10. This exceeded all of my expectations, it was absolutely delicious!!!

  11. My husband and I love this recipe! I sent it to my daughter and she loves it, too. What a surprise, it’s very tasty, satisfying, delicious!

  12. This is something totally out of my usual comfort zone but I’m trying to make a whole new lifestyle change and so I gave this recipe a try and boy am I glad I did! This was delicious! I’m a little picky about the sweet potato skin so when I went back for seconds I made it in a bowl without the skin and it was GREAT! I will for sure be making this again! 

  13. I made this today. The flavor combination seemed strange… but it tasted so good! My 5 year old ate it all up. Will definitely make this again. (We used pinto instead of black beans and skipped the chili powder.)

  14. Very delicious! I alternate between baking the potato in my air fryer or making chunky fries in the air fryer. Either way it’s soooo good 🙂 I also have had this with fat free refried beans instead and it’s also very tasty.

  15. Delicious! I never would have thought this combination would be good but it was seeet and spicy!

  16. These were delicious! My husband was concerned that the sweet potato would taste weird with everything but he really liked it and asked for seconds. He is still getting used to having meatless Monday meals but every recipe we have made of yours has such good flavor that he doesn’t miss the meat anymore. Thanks!

  17. this was delicious!! combined all my favorite mex flavors with my favorite potato!!! Made the beans hotter/spicier ! was able to meal prep for a couple of days with the extra beans! Definitely a keeper YUMMM

  18. This looks and sounds deelish. Pinned.

  19. This was one of the most delicious things I have ever eaten. I did not remove any potato or use cilantro, but followed recipe thoroughly after that. Yum yum!

  20. My husband took one bite and told me that he had thought Mexican on a sweet potato wouldn’t work, but it definitely did. This recipe is a KEEPER!!

  21. Absolutely loved this sweet potato recipe! It’s very healthy, flavorful, and filling. I’ll definitely make this again! Thanks for this simple, yet satisfying meal.

  22. This was delicious! Was hesitant to use sweet potatoes instead of russet, but I’m glad I did! Wow, it gave the dish so much flavor! Thanks for another great recipe with simple, healthy ingredients.!

  23. I can’t wait to make this! I’m just as big confused on the freestyle points though. The WW app counts one large sweet potato as 8 FSP .. is adding the cheese extra points or did you calculate differently?

  24. It looked good but even more delicious than I thought it would be, The spices and mix of flavors is just right.

  25. These were so good! The yogurt sauce was surprisingly tasty and the perfect topping for the potatoes and beans. Thanks for and easy and yummy recipe!

  26. So good! Husband loved it. Filling. Will definitely make this again.

  27. Love your recipe your amazing can’t Thank You Enough 
    I’m new and love your recipes 

  28. I just made the American-Style Goulash from your new book for last minute family guests. I sneaked a taste, and it is really delicious. Threw together a little composed salad out of what I had in the house and will be proud to serve it when they arrive. An instant winner.

  29. Looking very yummy and tasty i will try it today

  30. So, I have been lurking around here for years now but never posted…. so here we go 🙂

    I made these last night for supper after seeing it at the top of the posts. Y’ALL THESE ARE SO GOOD! I will say that I don’t know but it didn’t seem like the Greek yogurt & taco seasoning made enough for 2 Tbs per potato… but maybe I just had a heavy hand without realizing it. Either way, so good!

  31. What a great first recipe to get from Skinny Taste! We’re having tacos tonight, and this will make a great side!

  32. I have a question: when I put the nutritional facts (instead of inputting the recipe) into the WW app, this comes up as 10 freestyle points, not 8–do you know why that is?

    • Hi Colleen! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  33. Thank you as always, Gina!!  My kids are fans of sweet potatoes and black beans so going to try this out on them tonight:)  Just googled a sub for taco seasoning as already have too many spices in the cabinet and I don’t want to purchase something I will not use often.  So in case anyone is interested, here is a sub for taco seasoning: 
    2 Tbsp. chili powder.
    2 tsp. ground cumin.
    1 ½ tsp. garlic powder.
    ½ tsp. onion powder.
    1 tsp. dried oregano.
    ¼ tsp. paprika.
    1 tsp. sea salt.
    ¼-½ tsp. cayenne pepper (optional)
    (from therealfoodrds.com) 
    Thank you again!!!! 

  34. Pingback: 25 Budget Friendly Meatless Meal Ideas – Mountain View Lane

  35. I love this recipe, and recently have started knocking it up a notch by adding corn and a jalapeno!

  36. Wow, you did it again.  My WW coach directed me to your website and my family has LOVED everything I’ve made with your recipes.  They’re eating vegetables I never dreamed I would witness because they’re so delicious and this recipe was no exception! Even the pickiest of my family will eat their vegetables.  

    POSTCRIPT. Thanks for the new weekly menu plan. Sometimes the hardest thing is putting recipes together in a coherent way. I feel confident once I get a rhythm I’ll be better at menu planning myself

    Thanks for another great recipe.

  37. Where does the cilantro come in on this recipe? I bought a large bunch and don’t see where it is  used ????

  38. Pingback: 2/2/17 log – BLT Salad,Stuffed Sweet Potatoes,Exercise – Losing200Fun

  39. Pingback: 6 Mouth-Watering Vegetarian Recipes to Make for Dinner – Recipesmadeeasy

  40. I didn’t see an answer to question…is your receipe with a 
    yam or sweet potatoe…the sweet potatoes here are sort of 
    white?  The pic that is posted looks like our yams??  Does it 
    even matter…

    • I was also hoping for an answer to this question. Not sure if it makes much of a difference. But the recipe specifically said sweet potatoes, so that’s what I bought. But now I am worried about how this will turn out… I am realizing that the pictures look like they are yams instead.

      • I used sweet potatoes. 🙂

      • I’ve read multiple sources that state that in the U.S.  potatoes labelled as yams are most likely sweet potatoes as there are many different varieties (including ones with cream colored flesh). Also, real yams are imported and are low in beta carotene. Here’s a link:
        https://ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/
        In any case, the contrast between spicy beans and sweet potatoes is a classic vegetarian combination. For more delicious recipes featuring these ingredients, check out the Moosewood cookbooks at your local library. Moosewood is a food cooperative and restaurant located in Ithaca, NY.

  41. Very good! I used sour cream since my hubby won’t go near anything with yogurt. I halved the recipe and but I had enough filling I could have used on 4 potatoes (my potatoes were about 8 oz each).  Will make again for a quick dinner for sure.

  42. Just tried this recipe. As a meat lover, let me tell you: if every vegetarian dish tasted like this, I would have no problem quitting meat!!! DELICIOUS

  43. Pingback: Skinnytaste Dinner Plan (Week 43)

  44. Just made this and it was amazing! So quick too! 

  45. Had the loaded baked sweet potatoes tonight for dinner and loved it! My kids were leary of something new but that’s typical. My husband liked it though he believes its not a meal without meat. Ugh! Hope to try you chicken enchiladas later this week! Thanks so much! 

  46. Just made these and they were a hit! Delicious! 

  47. How much does a medium sweet potato weigh roughly? 
    I really want to try this! Thanks in advance!

  48. I made this dish with meat as well and it still turned out great. I love coming to your site to find recipes it helps when changing diet and the food always comes out delicious and usually pretty simple to make

  49. This was unbelievable! Thank you for always providing amazing recipes. I cook pretty much exclusively from your recipes and have yet to be disappointed. Loved your cookbook and always look forward to new posts. PS. I don't do weight watchers, I just love healthy food that is full of flavor and your recipes are my favorite!

  50. Quick question: I noticed the serving count is for four. Is the calorie count for one potato? Or, 1/4 of the potato?

  51. Made this tonight. Sweet potato for me, russet for my husband and kids. Great meatless Monday option. I will make this again.

  52. I'm a bit confused as to what is happening here–this exact recipe was posted several years ago. It's a great recipe, but why is it at the top of the blog again with no explanation? I'm a regular reader of this blog and have no problem with recycled content (especially a recipe as delicious as this one) but a little transparency would be nice.

  53. I've been making this for about 2 years and WOW. Love the sweet and savory combo. It's one of my go to quick and easy meals.

  54. This looks so delicious!!!!

  55. This was awesome! Cooked it pretty much exactly to the recipe. What a delicious, filling, and inexpensive meatless meal!

  56. My 7 year old and I loved this. I just scooped the potato filling out for him, kinda like mashed. My husband liked the topping a lot but *hates* sweet potatoes…I thought I could fool him! I'll definitely make it again, just with a russet for him.

  57. It looks delicious…Thanks for the wonderful recipe! I am going to try this one

  58. Made this for dinner tonight… totally awesome and would eat it again and make sure that my friends know how good it is. Skinnytaste.com is my new favorite website to get my low calorie – Weight Watcher's recipes on. Thank you so much for making this easy for me to loose weight.

  59. Yum! Had this for lunch today and I'm so happy I did. Usually I have sweet potatoes with cinn and sugar but this tasted so much better. I'm going to make this again next week.

  60. Thanks for the wonderful recipe! I am going to try this one this weekend with some crab legs!

  61. WOW! I have been wanting to try this recipe for awhile now and it was amazing! Very fast to make, and it was perfect for lunch. I think this is my favorite Skinnytaste recipe so far. Thank you for all the great meal ideas!

  62. It is AMAZING! Very filling especially with a Spinach salad for a side.

  63. I made this for dinner a couple nights ago and have been eating leftovers at work! I had made 4 big sweet potatoes for only 2 people. To the listed ingredients I added ground turkey breast, carrots, and substituted enchilada sauce instead of salsa because I had 3/4 of a jar to use up. I also didn't add all the seasonings since I'd used enchilada sauce. This was AMAZING!!

  64. Unbelievable! These recipes are sooooo good! I made this yesterday along with a tomato soup recipe from skinnytaste – unbelievable!

  65. O.EM.GEE. Words can not even describe how delicious these baked potatoes were. My brother hates veggies so I gave him less of the beans, peppers and onions and he complained he didn't get as much as the rest of my family! The yogurt sauce was a major hit, in my opinion it tasted better than sour cream would have. Not even kidding my mom asked me to make these again tonight. Here goes round two!

  66. Definitely adding this to my meatless meal rotation. The hubby and I loved this, and the kids liked just the plain potatoes with the yogurt and cheese. WIN!

  67. I just tried this for lunch and it was DELISH!! And quite filling. I made a little dessert out of the scooped out sweet potato, by adding few drops of fat free half and half, pie spice and sweetener (my choice was dash of brown sugar) … it was like eating a crustless sweet potato pie :-). Good recipe

    • going to try that!

      • For those who like sweets, a great alternative that requires no sugar is carrot pudding. Simply boil or steam 1 lb. of chopped carrots in a deep saucepan and drain. Add back to the pot along with a few tablespoons of filtered water and purée using an immersion blender. Then add 1 tablespoon or more of coconut oil, 1/2-1 teaspooon of cinnamon and some grated nutmeg (can also use pumpkin pie spice). Top with chopped pecans or walnuts and another sprinkle of cinnamon. It is so comforting served warm and doesn’t mess with your blood sugar like pies or oatmeal or other grain based cereals. I often eat this for breakfast or after dinner when I’m craving something sweet in the winter.

  68. This potato was so delicious! I loved it so much and will definitely be making it again!

  69. this was AWESOME! I'm never eating a sweet potato any other way and i'm from the land of brown sugar, cinnamon and marshmellow toppings 🙂

    thanks for sharing!

  70. Wanted to let you know this was fantastic, my favorite of all the SkinnyTaste recipes! I made it last week, and even leftovers were just as delicious. I didn't go meatless, and used extra-lean ground turkey with some of the taco seasoning in the meat. My husband hates traditional quick taco meals, but he loved these! Not sure if I'll ever eat ground taco meat on a regular shell again. We also baked the potatoes with olive oil and sea salt, and ate the skin.

  71. Question – do you eat the skin as well similar to how you'd eat a russet? I roasted sweet potatoes before and ended up peeling them as the skin was quite bitter.

  72. I made this tonight and it was sooooo good!! A definite do over for my meatless Mondays!! Thanks 🙂

  73. Made this for dinner last night and it was delicious! Even my husband liked it and he never eats sweet potatoes unless there loaded with butter and brown sugar. This will definitely be a regular in our house from now on. Can't wait to have the leftovers for lunch! Thanks Gina!

  74. I am NOT a sweet potato fan, but I love texmex so thought I'd give this a try. It was WONDERFUL! The flavors blended beautifully and the sweet potato fit right in. I had to keep checking the calorie count to make sure I wasn't missing something. I left out the cheese to keep it a bit lighter, but I didn't miss it. Already pinned this one into my favorite recipe board on Pinterest!

  75. Is this a yam or sweet potato… the sweet potatos I get here are white. Am i missing something? thanks!

  76. This was really, really good! Even my hubs, who isn't much of a sweet potato fan, liked it (til he got to the very bottom)! My teenager loved it, even w/o any meat!! I don't like the preservatives, sodium and chemicals that's in seasoning mixes, so I made something similar that was mixed w/the beans and put it into the sour cream. All good~

  77. This was a great recipe! My picky husband even liked it. Had to use yellow pepper because that is what I had on hand but next time I will try red. Yummy!

  78. I made these for lunch and they were delicious! Kept us full from lunch until dinner too!

  79. Another excellent recipe, Gina!!! I absolutely loved it. Thank you!!!

  80. This was really good. I was a little worried about how the flavors would go with the sweet potato, but my fears were unfounded. Also, I baked my sweet potato instead of using the microwave and I ate the entire thing. I will definitely make this again!

  81. This was such a nice meal! I also added some of your sauteed sprouts – really tasty and now a favorite of mine! Thanks!

  82. Just made this as well. Delicious!

  83. Made this tonight and it was better than any restaurant. SOOOO yummy and filling. Will definitely make it a regular.

  84. The true test…my kids LOVED this! =)

  85. The true test…my kids LOVED this! =)

  86. Such interesting flavors! Love the black beans. This could be a meal in itself. Definitely going to try this.

  87. love this Gina!

    I am ALWAYS swapping Greek Yogurt for Sour Cream and as long as I don't let my boyfriend in on the trick, he can never tell 🙂

  88. This is definitely much different than I was expecting, but it still looks awesome! Can't wait to try it out!

  89. I made this recipe last night and added shredded zucchini to the bean/veg mixture just to add some more veggies. This rececipe is AMAZING! Thanks!

  90. I tried this one tonight: I added sweet corn and beef to the mix.

    I have to say: it was good but I will use normal potatoes next time as this was a bit too sweet for me!

    Good recipe to have though!

  91. Anyone know how many points this is with regular russet potatoes?

    • I just made this recipe with a russet potato and it was awesome and way more filling than it looks! As for how many points — well like another commenter said, it depends on the size of russet potato. I calculated it to 5 points plus.

      3 points for 1 quarter-pound Russet Potato
      1 point for shredded low-fat cheddar cheese
      0 points for 2 tbsp fat-free plain Greek yogurt
      1 point for the black bean mixture
      0 points for 2 tbsps of salsa

  92. I made this tonight and it was delicious! The whole family loved it! I just made regular potatoes for the ones who don't like sweet. We baked large potatoes in the oven at 400 degrees for over 1 1/4 hours. I had a side of Guacamole too!
    Thanks for another great recipe!

  93. Just finished this for dinner, and it was awesome!!!! DH really liked it and he is not a stuft potato fan, nor nacho, but he really really liked this. I think I might have used more of the yogurt sauce than called for but oh well… =P Thanks so much!!!

  94. I tried this out tonight and I'm in LOVE! One of my New Year's goals is to start an online journal chronicling my neverending struggle to control my budget and the size of my butt. This one is a winner for both B's. I will caution all to weigh your potato. You can blow up that calorie count if your potato is too big. I had to freeze some because the 3 huge potatoes I baked ended out yielding 9 servings! The only substitution I made was using cooking spray instead of olive oil…this dish weighed in at under 300 calories using the ingredients I acutally used (according to my fitness pal, using 4 oz. of sweet potato). You can't get much more budget friendly and delicious than this dish. Thanks so much.

  95. AMAZING!!!!!

    Was a hit with the husband, the 5 year old and enen the 3 year old. I forgot to buy more salsa this week, so I just chopped some tomatoes for the top. We had some leftover guacamole, so I added that too on the side. So so so so so good. One potato is just the right amount.

  96. This looks amazing!! I know what I'm having for dinner tonight!

  97. I don't have a microwave either…Gina can you please give oven instructions??? How long??? This sounds amazing!!!

  98. How long should you bake a sweet potato for? I don't have a microwave (no room in my tiny NYC kitchen) so I tried baking my potato for an hour and it wasn't long enough. Thanks!

  99. I can't eat black beans. I think I will try this with chili beans. Should be just as good.

  100. Gina – if I have the time, do you think that baking the potato is tastier than microwaving it, or do you think it makes no difference in this recipe? Thanks!

  101. I love it! I have had a sweet poato like this and it is one of my favorite go to meals!!

  102. I have 4 crock pots and never thought to crock pot potatos. This will be lunch tomorrow got every needed at the house. Yay no grocery store run.
    Debtoo

  103. I made this yesterday for dinner and it was delicious. I even brought the leftovers for lunch today!

  104. I am so happy to see this recipe. Since coming to Skinny Taste, I have become vegetarian. Unfortuantely for me many of the delicious looking recipes are designed for meat eaters. I had been wanting Gina's potato skin's that had meat, but now I have a great alternative in this one. Thanks so much.

  105. delicious!!!

  106. I like that I can make this just for myself. With the left over bean mixture it will be a great lunch the next day!

  107. I'm sending the recipe to my boyfriend now to let him know this is what we're making for dinner tomorrow night 😉

  108. What a great way to eat sweet potato. It is fully loaded. I will have to try this for dinner tomorrow since I have most of the ingredients.

  109. I was so happy when I saw this in my RSS reader today. I had just gotten in from lots of yard work and was dreading making dinner tonight b/c I was so tired. I had everything on hand and this was delicious! I have been getting tired of sweet potatoes and this had such great flavors. The husband wasn't too happy when I told him I didn't make a meal with meat in it but then he did admit it was very good.

  110. Fixed this recipe tonight and it was a big hit. My wife is not a sweet potato fan, but the bean mix 'hid' the potatoes. The yogurt + taco seasoning is delicious and very low cal.

    Thanks!

  111. This would be perfect with the crockpot potato recipe. Could. Make the toppings the night before and have dinner ready quickly.

  112. FYI, Gina, your site loads impressively fast. With all the cool stuff like a stellar index and search function and all the photographs, I was surprised by how well-constructed the site is, for ease of use and speed as well as the best content. I hope the spam post a bit ago by anonymous gets lost.

  113. I love this southwestern twist on baked potatoes! This totally sounds like something I'd make for myself for dinner on a weeknight.

  114. Yummy!!! =)

    Ergo – Blog

  115. This sounds and looks SO good! I love sweet potatoes and although I am the only one in the family who does I am STILL going to try this. 🙂 If the rest of the family doesn’t like it…then they can have a PBJ for dinner! haha Thanks!

  116. I, like your husband, am addicted to Taco Bell, but I also love healty food. This recipe looks great and I will definitely try it!

  117. Ok. This looks GOOD and easy – I'm always looking for easy weeknight meals.

    Monica
    http://www.pear-shaped-gal.com/

  118. I love sweet potatoes and often have them for lunch or dinner! Thanks for the idea of adding the taco seasoning to the Greek yogurt…I'm sure that really jazzes up the flavor.

  119. How does this reheat? I'd love to make a couple for the week ahead and wanted to check. Great sounding recipe – thanks!

  120. I know it might not be as healthy, but would this be just as good for a regular russet potato?

  121. Hmmm… Being from the south, I've always ONLY eaten my sweet potatoes loaded with butter, brown sugar, cinnamon and/or marshmallows. Last week, I tried mine sliced and cooked in olive oil and sea salt for the first time ever and LOVED it. This looks amazing! I am trying to consider sweet potato and salsa together, though. It's a mental thing. LOL Looks so good!

    • Right there with ya, girl! This southern girl likes her sweet potatoes cooked in biscuits or covered in chopped pecans and brown sugar. I know that butternut squash and black beans are awesome together as well as pumpkin in chili, so maybe these will be just as delicious? I'm going with yes!

    • Lol I am right there with both of you ladies! This southern chick likes her tea iced and sweet and her sweet potatoes loaded with the traditional southern staples. I'm not as adventurous as you two seem to be so I'm taking baby steps lol. I think I'll start with sweet potato fries first and just branch off from there.

  122. Looks awesome! We LOVE sweet potatoes…. definitely going to give this one a try.