1/2cupvegan mozzarella cheese shreds + 1/4 cup for topping
Healthy Loaded Sweet Potato Skins
Preheat oven to 375 degrees F.
Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
Slice sweet potatoes in half and allow to cool slightly.
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.
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.
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.
Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.
Remove from oven and top with coconut bacon.
Serve with coconut or vegan greek yogurt and the lime. Enjoy!
How to store and reheat:Refrigerate leftover sweet potato skins in an airtight container for up to 4 days. Reheat them in a 400ºF oven to get them crispy again, or microwave them until warmed through.How to freeze: Freeze sweet potato skins in a freezer bag or airtight container for up to 3 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave as instructed above.Click the link to learn how to make coconut bacon.