Wednesday, May 15, 2013

Loaded Baked Sweet Potatoes

Much as I love to bake and cook, when I come home from work, the last thing I want to do is hurry to put together a complicated dinner.  If it's not already finished in the crock pot, the next best thing (besides leftovers), is a recipe that can be pulled together with a few ingredients and quickly.  Ideally it'd be hearty and healthy, but beggars can't always be choosers.  Unless they're begging for this recipe.  I was thrilled with this recipe.  Loaded baked potatoes in general make me happy--stuffed with all kinds of cheese, veggies, seasoning and other fixings, and this sweet potato version takes that all to a new level.  We love sweet potatoes and have gotten an abundance from our CSA this winter, so finding new ways to enjoy them is always a plus.  Lots of veggie and hearty black beans seasoned up with a little spiced up sour cream, salsa, and cheese, this dish is the perfect meal for a hurried weeknight, but it also makes an awesome lunch.  I made the whole batch and saved the leftover filling to shove into newly baked sweet potatoes the next couple of days.  Besides being completely delicious, these loaded baked sweet potatoes are hearty and healthy for anyone looking to keep calories in check.  Load up on all the fiber and protein in one amazing dish.
As soon as I saw this dish on Pinterest, I repinned it, printed it and made it that same night.  That almost never happens.  Anjali from The Picky Eater, shared this on Skinny Taste and it's positively perfect.  Rather than measuring, I used a whole can of black beans so I did end up with a bit more filling, which was totally fine because it gave me extra leftovers for more lunches!  Great for a busy weeknight with hectic schedules or as an easy lunch, this twist on a loaded potato fills you up with all kinds of good stuff.

Loaded Baked Sweet Potatoes


4 medium sweet potatoes
1/2 cup sour cream
1 teaspoon taco seasoning
1 teaspoon olive oil
1 red pepper, diced
1/2 red onion, diced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
pinch salt
15 ounces black beans, drained and rinsed
1/2 cup Mexican shredded cheese
1/2 cup salsa
1/4 cup chopped scallions

Wash sweet potatoes and pierce with a fork several times.  Either bake in a 400 degree F oven for 45 minutes or microwave for 8-10 minutes on high.

In a small bowl, combine sour cream and taco seasoning and set aside.

Heat oil in a skillet over medium heat.  Add peppers, onions, chili powder, paprika, cumin and salt and cook until vegetables are soft and onions are gently caramelized, about 5 minutes.  Add beans and stir to combine.  Cook for about 5 minutes longer.

Either slice potatoes open or remove the top center oval to reveal the center of each potato.  Add 2 Tablespoons shredded cheese, 1/3 to 1/2 cup bean mixture, 2 Tablespoons spiced sour cream, and 2 Tablespoons salsa.  Serve hot and melty.

Makes 4 stuffed potatoes.

Happy Baking,
The Cookie Princess

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  1. Colleen, just lovely. It would be great if you linked in to Food on Friday: Potatoes & Sweet Potatoes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers

  2. This sounds like a fabulous side dish. I am thinking, I could make this for dinner tomorrow night. I am off to print it. Thanks for inspiring me.