We all love a classic twice-baked potato. Why not put a more nutritious spin on the side dish by swapping in sweet potatoes and adding protein-packed black beans? When topped with creamy avocado and crunchy toasted pepitas, each of these potatoes can stand alone as a main—that both the kids and adults will devour. We opted for Pepper Jack cheese to add some heat, but anyone not a fan of spicy can swap in Monterey Jack or Cheddar. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
6 ounces pepper Jack cheese, grated (about 1½ cups)
1 ripe avocado, chopped
How to Make It
Preheat oven to 425°F. Toss pepitas with 1 teaspoon of the oil, ¼ teaspoon of the salt, and several grinds pepper on a rimmed baking sheet. Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet. Add a few grinds of pepper. Transfer both baking sheets to oven.
Bake pepitas until golden, 5 to 6 minutes. Remove from oven. Continue baking potatoes until very tender, 22 to 28 minutes more. Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl. Return potato skins to baking sheet.
Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
Add black beans, a few grinds pepper, 1 cup of the cheese, and remaining 1 teaspoon salt to sweet potato flesh and stir to combine. Divide mixture among skins and top with remaining ½ cup cheese. Return to oven and broil until cheese is melted, 2 to 3 minutes. Top with avocado and pepitas.
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