Healthy vegan sweet potato skins filled with a variety of amazing toppings and twice baked for that perfect outer edge. They make a delicious main meal, or can be brought to any party for that undercover healthy appetizer everyone will love.
Have you ever indulged deeply in fatty party food only to find that not long after you enjoyed it going down, your body revolted? Never again because these healthy vegan sweet potato skins are so amazing you’ll forget about their greasy counterparts.
Not only did I take the greasy oily part out of this commonly unhealthy recipe, but I filled them with a wide range of flavorful ingredients so you’ll forget they are actually good for you.
They have it all: protein, greens, veggies, and of course, flavor. One of my favorite things to use for that final oomph in recipes is hot sauce. I don’t typically admit addiction to things, but hot sauce is one I’ll scream proud.
Yellowbird hot sauce and why it’s on my list of favorites!
I have probably tried at least a hundred hot sauces in my life. I pretty much bleed hot sauce, and when I find one that I love, it gets a special place in my kitchen. These sauces by Yellowbird are no exception.
If we just talked about flavor, these hot sauces would already have a leg up. There are 5 different varieties (Ghost pepper, Habanero, Blue Agave Sriracha, Serrano and Jalapeño), and every single one has a different flavor. I find that the best hot sauce not only has spice, but a flavor you can actually taste.
However as we all know, flavor isn’t the only thing to think about when it comes to our food. Ingredients play a big role. Which is why Yellowbird will forever hold a place in my food.
Not only do they source fresh, non-GMO ingredients, but they are packed with real farm fresh fruits and veggies. Say what?! Yep. I’m talking carrots, tomatoes, onions, cucumbers…all in addition to the delicious spicy pepper base.
The biggest issue I have with Yellowbird hot sauces is trying to decide which one to use each time, it’s an internal struggle I will gladly deal with. The good news it that you can always use them all!
How do you make healthy twice baked vegan potato skins?
I have a few secrets in how I get the perfect texture in both the skins and the filling in this recipe without the typical fat filled ingredients used in the original version. Mouthwatering flavor does not have to mean not good for you!
- Bake the potatoes ON the rack so you can get a crisp outer edge from the beginning. Once done, the inside will be soft and moist and ready to be scraped out.
- Mix it with yogurt and hot sauce to get that creaminess and flavor without added unhealthy fat.
- Prep all your yummy toppings, so many options and varieties it’s easy to make it your own! You can even do a build your own skins bar.
- Stuff the skins with the filling and bake.
- Load them up with healthy vegan toppings! This does not mean skimp on flavor. These healthy sweet potato skins are anything but unflavored! Especially when topped with this amazing Yellowbird hot sauce.
The great thing about these sweet potato skins is that they are the perfect balanced meal. Protein, veggies, greens, healthy fat, and unreal flavor. When I find a recipe that can be served both as a main meal and as an appetizer and satisfy all types of eaters, I consider it a home run!
Other delicious previously unhealthy favorites:
- Healthy Vegan Spinach Artichoke Dip
- Vegan Hamburger Helper Cheeseburger Macaroni
- Vegan Queso Blanco (Mexican White Cheese Dip)
- Vegan Bruschetta Cheese Ball
- Baked Protein Packed Vegan Buffalo Cauliflower Dip
- Vegan Summer Rolls
Healthy Twice Baked Vegan Sweet Potato Skins
- 4 sweet potatoes , small (2 ½ inches by 4 inches)
- Drizzle of oil to bake , optional (can also use some broth)
- Sea salt , sprinkle for baking
- ¼ cup plain dairy free yogurt
- 2-4 tablespoons hot sauce (use Yellowbird brand for most flavorful results)
- ½ cup black beans , drained and rinsed
- ¼ cup corn , can use defrosted frozen or fresh
- Preheat the oven to 350 F/ 175 C
- Rub your potatoes with touch oil or broth to get the salt to stick. Sprinkle a dash of salt on each potato.
- Bake directly on the oven rack for 45 minutes.
- Once done, let cool a bit until you can touch them and carefully cut the potatoes in half.
- Scoop out the insides leaving a small edge of potato next to the skin. You should get about 1 ¼ cups of potato.
- After you are done scraping out the insides, put the skins cut side down on a parchment lined cookie sheet and stick in the oven while you prep the rest. This keeps them warm and gives them an added layer of crispiness.
- In a bowl, mix the potato with the yogurt and hot sauce until well combined.
- Add the beans and corn and mix well.
- Take the skins out of the oven and stuff them with the mixture.
- Bake again for about 10-15 minutes, while you prep the rest of the toppings.
- When done, top with whatever you desire and eat while warm!
- Nutrition info is for the base potato and mixed stuffing only. Optional toppings are not included.
- Make these your own, add less or more of any of the ingredients to suit your taste!
- I did not add any extra salt to this recipe due to the flavorful hot sauce used, you can if you feel it’s needed.
- If your potatoes have wild ends you can cut them off a bit to clean them up, but do not cut off too much skin.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.