A Couple Cooks Recipe of the Week: Loaded Sweet Potato Skins w Pinto Beans

This recipe is courtesy of A Couple Cooks, a cooking blog created by Indianapolis residents Sonja and Alex Overhiser. Frequent visitors of the Indy Winter Farmers Market, these recipes often feature farm fresh seasonal veggies you can pick up at IWFM. Visit their website to view this recipe along with other equally beautiful and delicious eats.

Loaded Sweet Potato Skins with Pinto Beans
If using Hurst Hambeens, do not use the flavor packet and save for future use. If desired, you can make this recipe in advance and reheat the potatoes by warming them for 15 to 20 minutes at 350°F. We believe these would also freeze well; freeze in a tightly sealed container and reheat at 350°F until warmed through.
Makes: 4 as a main, 8 as an appetizer
What You Need
  • 2 ½ pounds small to medium sweet potatoes
  • 1 cup cooked Hurst HamBeens Pinto beans, cooked using this method or this method
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chili powder, divided
  • 1⅓ 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)

What To Do
  1. Cook the beans using this method or this method (in advance for easy prep). If desired, freeze the beans before using (they stay for many months in the freezer in a sealed container).
  2. Preheat the oven to 450°F. Wash the sweet potatoes, and prick them with a fork. Bake for 40 minutes to 1 hour, depending on the size of the sweet potatoes, until tender.
  3. Mix 1 cup cooked 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 and let them cool a bit. Transfer to a cutting board and 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 1 cup 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 1 green onion and chop ¼ cup cilantro. Remove the potatoes from the oven and garnish with green onions and cilantro. Serve hot, garnished with sour cream if desired.


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