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Nachos are a beloved snack food that has transcended borders, becoming synonymous with sports events, movie nights, and casual gatherings. Their crunchy texture, combined with an array of toppings, make nachos a versatile dish that pleases any palate. However, while traditional nachos can often be laden with unhealthy ingredients, there’s a healthier twist that’s gaining popularity: Loaded Nacho Sweet Potato Skins. This innovative recipe swaps out the standard tortilla chips for nutrient-rich sweet potatoes, offering a guilt-free alternative that doesn’t skimp on flavor.

Loaded Nacho Sweet Potato Skins

Discover the delicious and nutritious world of Loaded Nacho Sweet Potato Skins! This inventive recipe transforms traditional nachos by using nutrient-rich sweet potatoes as a base, creating a healthier snack that still satisfies cravings. Packed with flavors like black beans, corn, and creamy avocado, these sweet potato skins are a perfect addition to any gathering or a wholesome meal prep option. Indulge without the guilt and elevate your snacking game with this vibrant dish!
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Ingredients
  

2 large sweet potatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, diced

1 cup shredded cheese (cheddar or a Mexican blend)

1 ripe avocado, diced

¼ cup fresh cilantro, chopped

⅓ cup sour cream or Greek yogurt

Jalapeño slices for garnish (optional)

Lime wedges for serving

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the sweet potatoes: Wash and scrub the sweet potatoes thoroughly. Puncture them with a fork several times and place them on a baking sheet. Bake for 45-60 minutes until tender, depending on their size.

      Make the skin: Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Gently scoop out a portion of the flesh, leaving about ¼ inch of the sweet potato around the skin. Reserve the scooped-out flesh for another recipe.

        Season the skins: Brush the insides of the skins with olive oil and season with smoked paprika, garlic powder, chili powder, salt, and pepper. Return the skins to the baking sheet, cut side up.

          Bake the skins: Return the sweet potato skins to the oven and bake for an additional 15-20 minutes until they are crispy.

            Prepare the toppings: While the skins are baking, prepare the toppings. In a medium bowl, blend the black beans, corn, and diced cherry tomatoes together. Season with a pinch of salt and pepper.

              Assemble the nacho skins: Once the skins are done, remove them from the oven. Load each skin with the bean, corn, and tomato mixture, then sprinkle with shredded cheese generously.

                Final bake: Return the loaded skins to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.

                  Garnish and serve: Remove from the oven and top with diced avocado, fresh cilantro, a dollop of sour cream or Greek yogurt, and jalapeño slices if desired. Serve with lime wedges on the side for an extra zesty kick!

                    Prep Time, Total Time, Servings: 20 mins | 1 hr 20 mins | 4 servings