Mexican Stuffed Sweet Potatoes elevate your appetizer game to a whole new level! Packed with zesty black beans, sweet corn, vibrant peppers, and cheese, this irresistible dish is a flavor fiesta waiting to happen. Please any crowd with this simple savory recipe.
Combine my husband’s love of game day food and my desire to make those recipes a bit healthier, and thus, this Mexican Stuffed Potato Skins recipe was born!
An adaptation of this vegan recipe, Mexican Stuffed Potato Skins are akin to a burrito bowl. The “bowl” in this case is a roasted sweet potato packed with vibrant veggies and hearty black beans. The flavors are fresh and harmonious.
This recipe works great for Meatless Mondays, a lunch option, or as healthy game day appetizer. Serve with your favorite toppings like sour cream, cilantro, green onions, salsa, guacamole or homemade avocado crema. Substitute to your heart’s desire!
Ingredients and Notes
The full ingredient list and recipe instructions are in the card at the bottom of this post. I like to pre-emptively answer any questions about the ingredients I use and where to find them in this section.
Cheese. I like to use Cotija because of it’s slightly salty, grated texture. However, it’s NOT vegetarian. Cheddar or Vegan Cheese make fine substitutes.
Potatoes. While this recipe works just as well with yellow or gold potatoes, I like to find creative uses for sweet potatoes. Plus, the fall color!
Fresh or Frozen Corn. I prefer the flavor of fresh corn in this recipe as canned corn has a sweeter, more pronounced taste.
Black Beans. Canned or cooked beans are fine.
Topping Ideas
- Guacamole
- Cheese
- Salsa (hot or mild)
- Sour Cream
- Cilantro
- Sliced Green Onions
- Jalapenos or Spicy Peppers
- A squeeze of lime
- Poblano Crema
How this Recipe Comes Together
A colorful preparation guide to walk you through this recipe!
Much like regular potato skins, we’ll be double baking the potatoes. First get them soft enough to spoon out. Give them a squeeze in the oven, the sides should give fairly easily. Use an oven mitt for this step if your hands are sensitive to heat.
While the potatoes bake, prepare the filling. (photo 1 above) Sauté the mixture of peppers. onions, and garlic until fragrant.
Scoop the potatoes. Once out of the oven, let the potatoes rest a bit until cool enough to handle. Slice in lengthwise halves and scoop out the centers with a spoon. (Photo 2 above) How much potato you want may vary. For example, I like a little more flesh and my husband likes them pretty thin.
Mix the sauteed onions & peppers with black beans, corn, and the potato interiors. (photo 3) Nothing goes to waste here!
Fill the potatoes. (photo 4) Mound the filling mixture into the potato skins. Top with cheese. Bake again for a short time- until hot and yummy!
Serving Suggestions
Store: Refrigerate in an airtight container. The sweet potatoes keep much better than yellow potatoes, but both can be done. I keep the toppings, (salsa, sour cream, and guacamole), in separate containers. Guacamole is particularly sensitive to open air exposure so pack it tightly in a small container.
Reheat: Arrange filled sweet potato halves on a baking sheet and bake at 350 until warmed throughout. Reheating in the microwave may cause flavors to muddle and the exterior won’t crisp up as much.
Make Ahead: Bake and scoop the potatoes. Prep all the toppings and the filling separately. Store in the refrigerator. When ready, build the potato skins and put in the oven until warm.
More Delicious Game Day Appetizers? Yes, Please!
- Ham and Cheese Mini Sandwiches
- Kielbasa and Peppers Hoagies
- Teriyaki Chicken Kebobs
- 15 Healthy Football Appetizers
- Crispy Onion Strings
Frequently Asked Questions
Absolutely! My family doesn’t handle heat all that well. Decide how much of a kick you’d like, then add about ½-1 teaspoon Chipotle seasoning to the filling, or sprinkle it on top just before baking. Top with jalapeno slices or serve with hot sauce or hot salsa for additional spice.
Sure can! The skin is both edible and highly nutritious. However, you can use a spoon to scoop out the contents if you’d rather not eat the skin.
Camotes! Depending on the region, you may be more likely to find sweet potatoes that are long and purple. Sweet potatoes are actually native to South and Central American
Not Sure
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Mexican Sweet Potatoes
Ingredients
- 6-7 medium sweet potatoes
- 1 tablespoon vegetable oil
- 1 ½ cup yellow onion finely diced
- ½ cup red bell pepper finely chopped
- 2 cloves garlic minced
- salt and pepper to taste
- 1 14 oz canned black beans rinsed and drained
- 1 ½ oz corn kernels fresh or frozen (thawed)
- ¼ teaspoon Chili powder
- 1 cup Cotija cheese see substitutes in blog post
Topping Options
- Cilantro chopped
- Scallions sliced
- 3-4 tablespoon salsa optional
- Lime Wedges
- Sour Cream
Instructions
- Preheat oven to 425°F (220°C). Pierce the sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until soft. Test either by squeezing or piercing with a fork.
- While sweet potatoes are baking, heat the oil in a pan over medium heat. Add the onions and bell pepper and sauté until softened and translucent onions, about 3-5 minutes. Add the garlic and cook for another minute. Sprinkle with salt and pepper. Set aside.
- Let the potatoes cool for 5 minutes, or until cool enough to handle. Cut them in half lengthwise (a serrated knife is best) and scoop out the flesh with a spoon, leaving a thin but even layer of potato inside of the skins.
- In a large bowl, mix together the sauteed onion mixture, black beans, corn, chili powder, and the scooped out sweet potato flesh. Scoop the filling into the sweet potatoes and top with cheese.
- Bake for about 5-10 minutes or until warmed throughout and the cheese starts to crisp.
- Serve with additional toppings like sour cream, cilantro, scallions, salsa, or jalapenos.
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