Healthy Loaded Sweet Potato Skins

Preparation 20 min Cook Time 78 min


  • 3 medium sweet potatoes
  • 2 tablespoons chopped onions
  • 2 cloves garlic, minced
  • 1/4 cup bell peppers, chopped
  • 1/4 cup diced tomatoes
  • 1 cup cooked black beans
  • 2 tablespoons coconut yogurt or greek yogurt
  • 1/2 cup vegan or part skim mozzarella cheese + 1/4 cup for topping
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 jalapeño, finely chopped
  • 1/2 lime
  • 1/2 tablespoon olive oil


  1. Preheat oven to 375 degrees F.
  2. Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
  3. Slice sweet potatoes in half and allow to cool slightly.
  4. While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
  5. Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, greek yogurt, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
  6. Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy. Remove from oven and fill with the sweet potato mixture.
  7. Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.
  8. Remove from oven and top with coconut bacon .
  9. Serve with greek yogurt. Enjoy!


Recipe Notes

These skins can be stored in an airtight tupperware container for up to 4 days.

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