These loaded Mexican sweet potato skins are topped with Monterey Jack cheese, black beans, corn and diced tomatoes. They make a flavorful, colorful side dish that’s easy to prepare and pairs well with a wide variety of mains.
If you enjoy vegetarian finger foods, try Homemade Pretzel Bites and Spicy Chipotle Guacamole for more crowd-pleasing options.
Homemade Loaded Mexican Sweet Potato Skins
These sweet potato skins deliver bold Mexican-inspired flavors with a pleasant balance of heat and sweetness. The filling blends mashed sweet potato with chiles in adobo, sour cream and milk for creaminess, then gets studded with black beans and corn. After topping with Monterey Jack and a quick return to the oven, finish with diced tomatoes, cilantro and extra sour cream if you like.
While sweet potatoes are the star here, you can substitute russet potatoes if preferred. The recipe works well served hot the day it’s made, and you can freeze leftovers to reheat later — reheating in the oven or air fryer helps restore a crisp exterior.
How To Make Loaded Sweet Potato Skins
- Prep and cook the potatoes: Preheat the oven to 400°F (200°C). Poke each sweet potato a few times with a fork to release steam, place on a rimmed baking sheet and bake 40 minutes or until fork-tender.
- Make the filling: When cool enough to handle, halve each potato and scoop out most of the flesh, leaving a sturdy edge so the skins keep their shape. Combine the scooped flesh with milk, sour cream and chiles in adobo sauce, then mash until smooth. Fold in the black beans and corn.
- Load the skins: Spoon the filling back into the sweet potato shells. Top each with shredded Monterey Jack and return to the oven until the cheese melts, about 2–3 minutes.
- Serve: Garnish with diced tomatoes, chopped cilantro and a dollop of sour cream if desired. Serve immediately.
Variations
- More veggies: Stir in shredded zucchini or wilted spinach for extra volume, or top with roasted chickpeas and avocado slices for texture and richness.
- Add meat: Mix cooked ground beef, ground turkey or shredded chicken into the mash to turn these into a satisfying main course.
Storage, Freezing, and Reheating Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Once cooled, freeze the stuffed potato skins flat in a freezer-safe container or bag for up to 3 months.
- Reheat: Thaw if frozen and reheat in a 400°F oven for 10–15 minutes until warmed through and the skins regain crispness. An air fryer also works well to re-crisp the edges.
More Recipes To Try
- Homemade Tortilla Chips
- Healthy Burger Bowls
- Black Bean and Corn Salsa
- Pico de Gallo
- 7-Layer Dip
- Easy Salsa Verde
Save this Recipe
Enter your email to get the recipe delivered to your inbox and receive new recipes weekly.
Loaded Mexican Sweet Potato Skins
Ingredients
- 2 whole sweet potatoes
- 1/4 cup milk (I used 1%)
- 1/4 cup sour cream
- 2 teaspoons chiles in adobo sauce (sauce only)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup corn (frozen and thawed or fresh)
- 1/4 cup Monterey Jack cheese, shredded
- 1/4 cup tomatoes, diced
- chopped cilantro for garnish (optional)
- sour cream for serving (optional)
Instructions
- Preheat the oven to 400°F (you can use a conventional oven or convection setting).
- Pierce each sweet potato several times with a fork to allow steam to escape.
- Place the potatoes on a baking sheet and bake for about 40 minutes or until tender when pierced with a fork.
- When cool enough to handle, cut each potato in half and scoop out the flesh, leaving a sturdy edge for the shell.
- In a medium bowl, combine the scooped sweet potato with milk, sour cream and adobo sauce; mash until smooth and creamy.
- Stir in black beans and corn, then spoon the mixture back into the potato shells.
- Top each filled shell with shredded Monterey Jack and return to the oven until the cheese melts, about 2–3 minutes.
- Serve immediately with diced tomatoes, chopped cilantro and additional sour cream if desired.
Notes
Nutrition Information
Did You Make This?
I’d love your feedback—leave a review and share your photos on social media. Don’t forget to follow the chef on Instagram.