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Imagine: crispy sweet potato skins topped with a cheesy, gooey filling, chili-spiced pinto beans, and crunchy green onions. The perfect party appetizer!

Loaded sweet potato skins
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Any recipe that starts with “loaded sweet potato” is a favorite in our house. We make these loaded sweet potato rounds as an appetizer for friends and they always disappear quickly. So we couldn’t resist creating another loaded sweet potato something, especially with football playoffs in swing and the Super Bowl approaching. (How many sports fans do we have out there?)

Related: Healthy Super Bowl Recipes to Wow Your Friends

How to make loaded sweet potato skins

These potatoes take about 1 ½ to 2 hours to prepare, depending on the size of your potatoes, but it’s time well spent when you taste them! The outer skins are a bit crispy, with the insides creamy and bursting with flavor. Keep in mind that nearly 1 hour of the preparation time is hands off while the potatoes are baking, so you can use this time to prepare the other meal components and clean up after yourself. *Update: We also found they reheat perfectly, so making them in advance works well too (see below).

We like to make this recipe as a dinner main dish instead of a party appetizer, though it works well either way. Tonight we served the potatoes with cilantro lime quinoa and a salad for a delicious dinner with friends. It’s also a great option for a vegetarian and gluten-free meal, which was exactly what we needed tonight since one friend is gluten intolerant.

We hope you enjoy this recipe as much as we do. Remember to tag us if you make them and post a pic on Instagram; we love hearing your feedback! (We’re at acouplecooks.)

Loaded Sweet Potato Skins

More sweet potato recipes

As you can see, we’re kinda sweet potato obsessed! Outside of this loaded sweet potato skins recipe, here are some of our favorite sweet potato recipes:

This recipe is…

This loaded sweet potato skins recipe is vegetarian and gluten-free.

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Loaded Sweet Potato Skins

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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 as a main, 8 as an appetizer 1x
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Imagine: crispy sweet potato skins topped with a cheesy, gooey filling, chili-spiced pinto beans, and crunchy green onions. The perfect party appetizer!


  • 1 cup pinto beans (from a 15-ounce can)
  • 2 ½ pounds small to medium sweet potatoes
  • Olive oil
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chili powder, divided
  • 1 ⅓ cups shredded Mexican blend cheese, divided
  • ⅔ cup fresh or frozen corn
  • 1 green onion
  • ¼ cup chopped cilantro
  • Fresh ground pepper
  • Sour cream (optional, for garnish)


  1. Cook the beans using this method or this method (in advance for easy prep).
  2. Preheat oven to 450°F. Wash the sweet potatoes, and prick them all over with a fork. Bake for 45 minutes to 1 hour, depending on the size of the sweet potatoes, until tender.
  3. Drain and rinse the beans. Mix 1 cup beans with a drizzle of olive oil, ¼ teaspoon kosher salt, and ½ tablespoon chili powder.
  4. When the potatoes have finished baking, remove them from the oven. Transfer to a cutting board and let cool slightly until able to handle. Cut each potato in half with a serrated knife, then scoop out the insides into a bowl, making sure to keep a layer of sweet potato within the skin so that it can stand on its own. Return the skins to the baking sheet face up and drizzle with olive oil. Reduce the heat to 400°F and bake while you mix up the stuffing (about 5 minutes).
  5. In the bowl, mash the sweet potato insides with a masher, then stir in the shredded cheese, ½ tablespoon chili powder, ¾ teaspoon kosher salt, and fresh ground pepper.
  6. Fill each potato skin with the filling. Top with beans, a sprinkle of corn, and a sprinkle of extra cheese. Bake until heated through and the cheese melts, about 5 to 10 minutes.
  7. Meanwhile, thinly slice the green onion and chop the cilantro. Remove the potatoes from the oven and garnish with green onions and cilantro. Serve hot, garnished with sour cream if desired.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Jessica Flory says:

    These were so simple and sooo delicious!! I was blown away by the flavor. Served it along side some Mexican millet and broccoli. Yum!

  2. Kate says:

    One of my fave recipes of yours… absolutely love it! Must have made it 10 times by now… I make it with canned chili beans :)

    1. Alex says:

      So glad you enjoy it! Thanks for letting us know :)

  3. Max says:

    This is absolutely delicious! As a college student, I couldn’t be more grateful for a simple, quick recipe to go along with some rice and beans.

  4. Lucille says:

    can i substitute canned beans for the dried, rinsed and drained

    1. Alex says:

      Yes, this would work fine.

  5. Claire @ Kitchen Options says:

    I so love cheesy potato skins. Thanks for the recipe.

    I have a question about the pinto beans. Are there any other beans that would be good with the recipes or does it only work with pinto?

    1. Alex says:

      I’d probably go with black beans if you’re going to substitute. Hope you enjoy!

  6. Kate says:

    Made these the other day and they were delicious! Might add some corn to the mix next time, we’ll see… :)

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