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In the realm of comfort food, nachos have long held a cherished place, combining crunchy textures with a plethora of flavors that can satisfy any craving. However, as the culinary world continues to embrace healthier eating habits, innovative recipes have emerged that elevate traditional dishes into something more wholesome yet equally indulgent. Enter Loaded Nacho Sweet Potato Skins—a nutritious and delightful twist on the classic nacho experience. This recipe not only substitutes nutrient-rich sweet potatoes for standard tortilla chips but also layers on flavors that will leave you craving more.

Loaded Nacho Sweet Potato Skins

Discover a tasty twist on a beloved classic with Loaded Nacho Sweet Potato Skins! This innovative recipe replaces traditional tortilla chips with nutrient-rich sweet potatoes, offering a satisfying and healthy alternative. Bursting with flavors from savory toppings like black beans, corn, and melted cheese, these skins are perfect for any occasion, whether it's a party appetizer or a hearty meal. Customize them with your favorite toppings and enjoy a dish that's as nutritious as it is delicious!
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Ingredients
  

2 large sweet potatoes

1 cup shredded cheddar cheese

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 ripe avocado, diced

1/2 cup sour cream or Greek yogurt

1/2 cup pico de gallo or salsa

1/4 cup sliced jalapeños (pickled or fresh)

1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Wash the sweet potatoes under cold water and poke several holes in each with a fork. Drizzle them with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.

      Prepare the Filling: While the sweet potatoes are baking, heat a skillet over medium heat. Add the black beans, corn, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir for about 5-7 minutes until heated through. Remove from heat and set aside.

        Cut Sweet Potatoes: Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes. Carefully slice them in half lengthwise and scoop out a small portion of the flesh to create room for the filling, leaving a bit of the flesh to keep the skin sturdy.

          Assemble the Skins: Preheat the oven to 425°F (220°C). Place the sweet potato halves on a baking sheet with the skin side down. Fill each half with the black bean and corn mixture, then top generously with shredded cheddar cheese.

            Bake Again: Put the loaded sweet potato skins back in the oven for 10-15 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: After removing from the oven, let them cool slightly. Top each skin with diced avocado, dollops of sour cream or Greek yogurt, pico de gallo, and sliced jalapeños. Garnish with fresh cilantro before serving.

                Enjoy your delicious Loaded Nacho Sweet Potato Skins for a delightful appetizer or a comforting main dish!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings