Loaded Sweet Potato Skins

These vegan loaded sweet potato skins are everything you love about the classic appetizer, but with a colorful, nutrient-packed twist that’ll have everyone asking for seconds.

The magic happens when creamy sweet potato filling meets crispy skins, all topped with melty vegan cheese and fresh vegetables. It’s the perfect balance of healthy and indulgent – and trust me, no one will believe these are completely plant-based!

Ingredients

For the Base:

• 3 medium sweet potatoes
• 1/2 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

For the Filling:

• 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 vegan coconut yogurt or vegan greek yogurt
• 1/2 cup + 1/4 cup vegan mozzarella cheese shreds (divided)
• 1/4 teaspoon paprika
• 1/2 jalapeño, finely chopped
• 1/2 lime

Steps

1. Preheat oven to 375°F (190°C). Position rack in center of oven for even cooking.
2. Thoroughly wash sweet potatoes and pat dry. Using a fork, prick potatoes 8-10 times each. Place directly on oven rack and bake for 45-50 minutes, or until a fork easily pierces the center.
3. Remove potatoes and let cool for 5-10 minutes until handleable. Slice lengthwise, being careful of hot steam.
4. While potatoes cool, heat 1 teaspoon olive oil in a pan over medium heat. Add onions, garlic, bell peppers and tomatoes. Cook for 8 minutes, stirring occasionally, until vegetables are soft but not mushy.
5. Using a spoon, carefully scoop out potato flesh, leaving a 1/4-inch thick border inside skins. Transfer flesh to a large mixing bowl. Combine with sautéed vegetables, black beans, yogurt, 1/2 cup cheese, seasonings, and jalapeño. Mix until well combined but still somewhat chunky.
6. Brush remaining oil on outside of skins. Place face-down on a baking sheet and bake 5-10 minutes until edges are visibly crispy.
7. Fill skins with potato mixture, top with remaining 1/4 cup cheese. Bake 10-15 minutes until cheese is completely melted and slightly golden.
8. Finish with coconut bacon if desired. Serve immediately with a dollop of vegan yogurt and lime wedges.

Smart Swaps

• Use sweet potato purée (1:1 ratio) for a smoother filling
• Substitute cashew cream for the yogurt
• Try nutritional yeast instead of vegan cheese for a cheese-free option

Make It Diabetes-Friendly

• Use Japanese sweet potatoes (40% lower glycemic index)
• Replace black beans with lentils (reduces carbs by 8g per serving)
• Add extra vegetables to reduce carb density
• Serve with a side salad to slow glucose absorption

Pro Tips

• Choose uniform-sized potatoes for even cooking
• Don’t over-scoop the flesh – skins will collapse
• Let potatoes cool slightly before handling to prevent burns
• Use a fork to create texture on the skins for maximum crispiness