These loaded sweet potato skins are not only packed with delicious flavor, but they are vegan, gluten-free and make a great healthy snack or appetizer!
We love apps with lots of layers, like my vegan 7 layer dip and the delicious vegan nachos. So this sweet potato appetizer fits right in!
This is a sponsored conversation written by me on behalf of Yellowbird Foods. The opinions and text are all mine.
This post was originally published on October 21, 2018.
Potato skins are a classic appetizer, but getting them when out is a treat I only have once in a while because I always end up feeling blah. So I recreated them with this healthy twist so I can enjoy blah free!
How to Make Sweet Potato Skins
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!
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!
Ingredients
- Sweet potatoes
- Dairy free yogurt
- Black beans
- Corn
- Hot sauce
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!
Step by Step Instructions
- Cover potatoes in oil and salt and bake.
- Cut them in half and scoop out the insides.
- Mix the scraped potato with the yogurt and hot sauce.
- Add the beans and corn and mix well.
- Stuff the skins with the mixture.
- Bake again for about 10-15 minutes.
- Top with whatever you desire and eat while warm!
Topping Ideas
Load up these vegan twice baked potatoes with any of the following:
- Cheese sauce
- Salsa
- Sour Cream
- Guacamole
- Sautéed peppers
- Sliced green onions
- Avocado
- Chopped cilantro
- More hot sauce!
What to Serve with Sweet Potato Skins
Create an amazing appetizer spread by pairing these with any of these plant based recipes:
- Taquitos
- Baked Corn Dogs
- Vegan Sausage Balls
- Stuffed Mushrooms
- Pigs in a Blanket
- Buffalo Cauliflower Wings
- Broccoli and Cauliflower Tots
Preparation Tips
- 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.
- Bake the potatoes directly on the rack for a crisp outer edge.
- Let them cool for a bit until you can comfortably touch them before cutting and scraping.
- Make sure to leave a little bit of potato next to the skin.
- Once the insides are scraped, put the skins cut side down on a parchment lined cookie sheet in the oven while you prep the rest. This keeps them warm and crispy.
- Mix it with yogurt and hot sauce to get that creaminess and flavor without added unhealthy fat.
- Use a variety of yummy toppings, so many options it’s easy to make it your own! You can even do a build your own skins bar.
- Prep ahead by baking the potatoes, scraping out the insides, and mixing the filling. Store and reheat the filling and skins separately.
Storage Tips
- Keep the skins and filling in an airtight container in the refrigerator for up to 3-5 days.
- Store any toppings separately so they don’t get soggy.
- For best results reheat in the oven or in an air fryer. A microwave will work as well but the skins won’t be crispy.
Common Questions
Potato skins, AKA twice baked potatoes, are halved baked potatoes stuffed with fillings. The ones made with sweet potatoes are called sweet potato skins.
Bake the potatoes, cut them in half, scrape out the insides, mix with fillings, place the mixture back in the skins, bake again, top, and enjoy!
Rub the skins with oil or broth and sprinkle with salt. Then bake them directly on the oven rack at 350°F for 45 minutes.
More Healthy Vegan Recipes
You may be used to the following dishes being not so healthy, but with a few whole food plant based twists you can make them healthier!
- Healthy Vegan Spinach Artichoke Dip
- Vegan Hamburger Helper Cheeseburger Macaroni
- Queso Blanco (Mexican White Cheese Dip)
- Vegan Bruschetta Cheese Ball
- Baked Protein Packed Vegan Buffalo Cauliflower Dip
- Vegan Summer Rolls
- Baked Sweet Potato Fries
Loaded Sweet Potato Skins
Ingredients
- 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 flavorful results)
- ½ cup black beans , drained and rinsed
- ¼ cup corn , can use defrosted frozen or fresh
Optional toppings (use any or all):
- Sautéed peppers , use a variety and sauté with salt and broth or oil
- Sliced green onions
- Avocado
- Cheese sauce
- Salsa
- Chopped cilantro
- More hot sauce!
Instructions
- Preheat the oven to 350 F/ 175 C
- Rub your potatoes with a drizzle of oil (or broth if oil free) 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!
Notes
- 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.
Nutrition
Nutrition and metric information should be considered an estimate.
Cassie Thuvan Tran says
I LOVE LOVE LOVE baked sweet potato! So delicious, so hearty, and so flavorsome. It’s been a long time since I’ve tried twice-baking them. I’m usually not a big fan of this style of sweet potatoes just because the topping combinations never varied from the recipes I utilized, but I love this twist on them! Beans, corn, spices, sounds like a fabulous combination!
veggiesdontbite says
Thank you so much! You will love these. So flavorful and you can change them up whenever you want!
JD says
I could eat these all day! I love how many toppings you can pile on.