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Cheezy Loaded Sweet Potato Skins

Ingredients

  • 4 Medium Sweet Potatoes
  • 2 Tbs olive oil
  • 2 tsp kosher salt
  • 1 Small onion, (diced)
  • 1/2 tsp paprika
  • 1 Can black beans, (drained and rinsed)
  • 5 Oz baby spinach, (about 5 packed cups)
  • 1/2 Cup Daiya Cheddar Cutting Board Style Shreds
  • 1 Tbs Vegan Bacon Bits

Instructions

Arrange a rack in the middle of the oven and heat to 375ºF.

Cut the sweet potatoes in half lengthwise. Transfer to a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, sprinkle with 1 teaspoon of the salt, and rub to coat. Arrange the potatoes cut-side down. Bake until knife-tender, 30 to 40 minutes. Set aside until cool enough to handle, about 5 minutes.

Scoop out the insides of sweet potato, leaving 1/4-inch of the flesh to stabilize the potato skin. Reserve the scooped sweet potato flesh for another use. Brush the sweet potato skins a thin layer of olive oil and arrange cut-side up on the baking sheet. Bake until the skin crisps slightly, 8 to 10 minutes. Meanwhile, cook the filling.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the onion, remaining 1 teaspoon salt, and smoked paprika, and cook until the onion is soft, 6 to 8 minutes. Stir in the black beans, smashing them slightly as they cook, until warmed through, 1 to 2 minutes. Add the spinach and toss until just wilted, about 2 minutes. Remove from the heat and stir in the Daiya Cheddar Cutting Board Shreds.

Evenly divide the filling among the sweet potato skins, about 1/3 cup filling per skin. Sprinkle with more Daiya Cheddar Cutting Board Shreds, if desired.

Bake until the filling is hot and the cheese melts, 5 to 8 minutes. Sprinkle the potato skins with the vegan bacon crumbles and serve hot.

Thank you The Kitchn for the recipe!

Tips for cooking with Daiya

40 min
Total Time
min
Prep Time
40 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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