Twice-Baked Sweet Potatoes
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- May 21, 2021
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We love a good twice-baked potato when we’re craving something creamy, carb-y, and comforting. These twice-baked sweet potatoes exhibit all the same qualities, in addition to being super healthy—the perfect vegetarian dinner!
Ingredients
- 6large sweet potatoes, scrubbed clean
- 1 Tbsp.extra-virgin olive oil
- Kosher salt
- 1/2 c.milk
- 1/4 c.sour cream
- 4 Tbsp.melted butter
- 1 1/2 c.shredded Monterey Jack, divided
- 1 c.black beans, rinsed and drained
- 2green onions, thinly sliced, plus more for garnish
- 2cloves garlic, minced
- 1 c.quartered grape tomatoes
- 1avocado, cubed
- 1small jalapeño, sliced into rounds
- 1/4 c.crumbled queso fresco
Directions
-
- Step 1Preheat oven to 375°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place directly on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
- Step 2Cut a thin layer off the top of each potato lengthwise. Scoop out insides of each potato, leaving a ½” border. Place insides in large bowl. (You can keep the potato tops and roast them on the tray as a snack!)
- Step 3Into the bowl with the potatoes, add milk, sour cream, and butter. Mash until all ingredients are incorporated and mixture is mostly smooth. Fold in 1 cup Monterey Jack, black beans, green onions, and garlic and season with salt.
- Step 4Fill baked potatoes with mixture and place on a large baking sheet. Top with remaining ½ cup of Monterey Jack. Bake until cheese is melty and outside is crispy, 15 minutes.
- Step 5Top with tomatoes, avocado, jalapeño, and queso fresco before serving.
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