These vegan Loaded Sweet Potato Skins are a twist on the traditional version, but just as crispy, cheesy, and packed with flavor!
Friends, let me introduce a recipe that’sallmy husband: these vegan loaded sweet potato skins. They’re super loaded (seriously, they couldn’t hold any more fillings if they tried!), satisfying, easy to make, and fun to eat. If you’re looking for a game day snack that won’t completely wreck your New Year’s resolutions, this is it!
Loaded sweet potato skins have that same irresistibly crisp exterior that you get with Russet potatoes, and they have a Tex-Mex flair thanks to the addition of lime, jalapeños, and black beans. To make sure things are sufficiently over-the-top (as they should be with loaded potato skins!), we also added tomatoes, bell peppers, plant-based cheese, and creamy plain vegan yogurt. If you have time to make coconut bacon, I highly suggest whipping up a batch and sprinkling that over the sweet potato skins before serving!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potatoes – Since you’ll be eating the skins, make sure they look good—no mold, white spots, dents, or gashes!
- Onions
- Garlic
- Bell peppers– Use any color you like, or a combination!
- Diced tomatoes
- Black beans
- Coconut yogurt or vegan Greek yogurt – Not a yogurt fan? Cashew cream works too.
- Vegan mozzarella cheese shreds – Or any variety of vegan cheese you like. Just make sure it’s one that melts well!
- Sea salt
- Black pepper
- Paprika – Regular or smoked both work here!
- Jalapeño – Instead of fresh, you can use pickled jalapeños or use canned green chiles for a milder flavor.
- Lime
- Olive oil
How to Make Vegan Sweet Potato Skins
This recipe is easy to scale up if you’re serving a crowd! Just make sure you allow yourself a little more time to scoop and prep the extra potatoes.
Prepare. Preheat your oven to 375ºF. Use a fork to prick the sweet potatoes all over.
Bake the potatoes. Place the potatoes on a baking sheet and bake them for 45 to 50 minutes, or until they’re tender. Cut the sweet potatoes in half and let them cool on the baking sheet.
Cook the veggies. Warm a teaspoon of olive oil in a skillet set over medium heat and add the onions, garlic, bell peppers, and tomatoes. Cook until the veggies are tender, about 8 minutes. Remove from heat.
Make the filling. Scoop out the insides of the potatoes, leaving a 1/4-inch-thick “shell” so the potato skins are sturdy enough to stand up on their own. Put the scooped potato flesh in a bowl; add the cooked veggies, black beans, yogurt, cheese, salt, pepper, paprika, and jalapeño. Stir until all of the ingredients are evenly distributed.
Assemble. Rub the bottoms of the potato skins with the remaining oil. Turn them bottom-side-up and bake them for another 5 to 10 minutes, or until they’re crispy. Flip the potatoes over and divide the filling into them, followed by the remaining cheese.
Finish. Return the potatoes to the oven and bake for 10 to 15 minutes, or until the cheese is melted and the insides are warmed through. Garnish with coconut bacon, if using, and serve with extra yogurt and a squeeze of fresh lime juice.
Tips for Success
Here’s everything you need to know to make perfect sweet potato skins!
- Twice-baking is key. Sweet potatoes aren’t like Russet potatoes—it’s not easy to get them crispy! To accomplish this, you need to brush them with olive oil and bake them a second time. If you try to rush things and skip this step, you’ll still have amazing sweet potato skins, but they just won’t be crispy!
- Turn on the broiler. If you want the cheese to get browned and the tops of your potato skins to crisp up, turn on the broiler for the last few minutes of cooking time.
- Make it your own. Try filling these with chili,guacamoleor afresh tomato salsa! Vegan taco meat is an awesome filler, too.
How to Store Leftovers
Store leftover sweet potato skins in an airtight container in the fridge for up to 4 days. While you can reheat them in the microwave, I recommend warming them up in a 400ºF oven to get them crispy again.
Can This Be Frozen?
Yes, you can 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.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
|WHAT YOU’LL NEED//SHOP MY FAVORITEINGREDIENTS & PREP PRODUCTS|
WEIGHT WATCHERS SMART POINTS: 5
Enjoy friends! If you make this loaded sweet potato skins recipe, please snap a photo and tag#jessicainthekitchenonInstagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Loaded Sweet Potato Skins
Servings: 6 servings
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 18 minutes mins
Total Time: 1 hour hr 38 minutes mins
These vegan Loaded Sweet Potato Skins are a twist on the traditional version, but just as crispy, cheesy, and packed with flavor!
5 (from 17 ratings)
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Ingredients
- 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 vegan greek yogurt
- 1/2 cup vegan mozzarella cheese shreds + 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
Instructions
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!
Notes
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 makecoconut bacon.
Calories: 187kcal, Carbohydrates: 35g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 352mg, Potassium: 514mg, Fiber: 7g, Sugar: 6g, Vitamin A: 16291IU, Vitamin C: 16mg, Calcium: 62mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American
Course: Appetizers, Dinner, Lunch
Author: Jessica Hylton
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