Southwestern Stuffed Sweet Potatoes

When I was little, one of my absolute favourite dinners was a cheesy, twice baked potato. My mum would bake potatoes, scoop all the insides out, mash with milk, butter, and cheese, and put them back in the potato skins. Topped with cheese, they were delicious, but not exactly healthy.

This is my way of revisiting that tasty dinner in a healthier (and very tasty!) way. I baked sweet potatoes, scooped out some of the flesh and mixed with black beans that were cooked with garlic and southwestern spices (cumin, chili powder, chili flakes). Topped with a little cheese (can’t leave that out!) and spicy yogurt instead of sour cream, these are super healthy and super tasty!

They’re packed with protein, nutrients, and they’re gluten free. They’re super easy to make, perfect for a quick weeknight dinner. Even better than my cheesy childhood favourite!

Makes 8 stuffed potatoes

Ingredients

4 sweet potatoes

1.5 cups cooked black beans (or 1 can, drained and rinsed)

2 cloves garlic, minced

1 tsp chili powder

1 tsp cumin

1/2 tsp chili flakes (more if you like it spicy)

1/2 cup water or vegetable broth

salt and pepper

1/2 cup shredded cheddar cheese

1 bunch chives, chopped

1/2 cup greek yogurt

1 tsp chili powder

1 lime

Directions

Start by cooking the sweet potatoes. Line a baking sheet with aluminium or parchment paper and preheat the oven to 400. Prick potatoes all over with a fork and bake until soft, 40-45 minutes.

While the potatoes cook, add a little oil to a frying pan over medium heat. Add garlic and cook a few minutes until golden. Add beans and spices, and season with salt and pepper. When spices are all mixed into the beans, add vegetable broth (or water) and stir to get all the brown bits off the bottom of the pan. Simmer until all the liquid has evaporated.

When potatoes are soft, remove from oven and cut in half lengthwise. Scoop out a bit of flesh from each potato and put in a large bowl. Stir in the black beans and mix until all combined. Spoon the bean mixture back into the potato halves – be sure to pile it on!

Sprinkle with grated cheese and return to oven just long enough to get the cheese all bubbly.

In a small bowl, mix yogurt with juice of one lime, chili powder, and a little salt.

Top potatoes with chopped chives and a dollop of the chili lime yogurt.

Inspired by my favourite childhood dinner, these potatoes put a healthy spin on stuffed spuds. They’re packed with protein, spicy and flavourful, and the perfect quick weeknight dinner!

 

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