Go Back
If you're looking for a snack that combines comfort food with a healthy twist, look no further than Loaded Nacho Sweet Potato Skins. This innovative recipe takes the beloved nacho concept and elevates it by using sweet potatoes as the base, creating a dish that is not only flavorful but also packed with nutrients. Whether you're preparing for a game day gathering, a cozy movie night, or simply seeking a satisfying snack, Loaded Nacho Sweet Potato Skins are sure to impress.

Loaded Nacho Sweet Potato Skins

Discover a healthier twist on your favorite snack with Loaded Nacho Sweet Potato Skins. This delicious recipe swaps traditional tortilla chips for nutrient-packed sweet potatoes, creating a satisfying and nutritious treat. With endless topping options, including savory meats or plant-based proteins, these customizable skins are perfect for game day or cozy nights in. Enjoy the delightful flavors and health benefits of this comforting dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 medium sweet potatoes

1 cup cooked and seasoned ground beef or turkey (or your choice of plant-based alternative)

1 cup black beans, drained and rinsed

1 cup shredded cheddar cheese (or a dairy-free cheese substitute)

1/2 cup diced tomatoes (fresh or canned)

1/4 cup sliced jalapeños (pickled or fresh, optional)

1/4 cup sour cream or Greek yogurt (or vegan sour cream)

1/4 cup chopped green onions

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper to taste

Olive oil for brushing

Fresh cilantro for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    Prepare the Sweet Potatoes: Rinse and scrub the sweet potatoes under running water to remove any dirt. Pat them dry with a clean towel. Carefully pierce each potato multiple times with a fork to allow steam to escape during baking. Brush each potato lightly with olive oil and sprinkle a pinch of salt over the skins.

      Bake the Sweet Potatoes: Arrange the sweet potatoes directly on the oven rack or on a lined baking sheet for easy cleanup. Bake for 45-60 minutes, checking for doneness by inserting a fork; it should slide in without resistance when fully tender.

        Prepare the Filling: As the sweet potatoes bake, heat a skillet over medium heat. Add the cooked ground beef or turkey to the skillet, then stir in the black beans, chili powder, ground cumin, salt, and pepper. Mix thoroughly and cook for 5-7 minutes until the mixture is heated through and flavors meld together.

          Prepare the Potato Skins: Once the sweet potatoes are done, carefully remove them from the oven and allow them to cool for a few minutes. With a sharp knife, slice each potato lengthwise down the center. Gently scoop out some of the flesh, leaving about 1/4 inch of potato around the edges to form a sturdy skin. Save the scooped sweet potato for later use—it's great for making mashed sweet potatoes!

            Assemble the Nacho Skins: Place the hollowed-out potato skins on a baking sheet. Spoon an equal amount of the beef and bean mixture into each skin, pressing it down slightly. Generously top each skin with shredded cheddar cheese, followed by diced tomatoes and vulnerable jalapeños if desired.

              Bake Again: Return the loaded potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling with a golden hue.

                Garnish and Serve: Carefully remove the nacho sweet potato skins from the oven. Drizzle with sour cream or Greek yogurt, then garnish with chopped green onions and fresh cilantro, if using. Serve immediately while warm and indulge in the flavorful goodness!

                  Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 4 servings