Loaded Sweet Potato Skins
Ingredients
The potatoes
The filling
-
2
tablespoons
chopped onions
-
2
cloves
garlic
-
¼
cup
bell peppers, chopped
-
¼
cup
diced tomatoes
-
1
cup
cooked black beans
-
2
tablespoons
coconut yogurt or vegan Greek yogurt
-
½
cup
vegan mozzarella cheese shreds
-
¼
cup
vegan mozzarella cheese shreds for topping
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
paprika
-
½
jalapeño
finely chopped
-
½
lime
juice
-
½
tablespoon
olive oil
Instructions
- Preheat the oven to 375°F.
- Prick the sweet potatoes with a fork and bake for 45 to 50 minutes until tender.
- Slice the sweet potatoes in half and let them cool slightly.
- In a skillet, heat olive oil and cook onions, garlic, bell peppers, and tomatoes until tender, about 8 minutes.
- Scoop out the flesh of the potatoes, leaving a thin layer inside, and combine it with the cooked veggies, black beans, yogurt, cheese, salt, pepper, paprika, and jalapeño in a bowl.
- Rub the bottoms of the potato skins with the remaining oil, place them bottom-side-up, and bake for 5 to 10 minutes until crispy.
- Fill the potato skins with the mixture and top with the remaining cheese.
- Return to the oven and bake for 10 to 15 minutes until the cheese melts.
- Serve with coconut bacon, extra yogurt, and lime juice.
Nutrition Facts (estimated)
Servings
6 servings
Calories
187
Total fat
4g
Total carbohydrates
35g
Total protein
5g
Sodium
352mg
Cholesterol
0mg
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