Cheesy Twice-Baked Sweet Potatoes With Black Beans and Avocado
From https://www.realsimple.com/food-recipes/browse-all-recipes/cheesy-twice-baked-sweet-potatoes-with-black-beans-avocado
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READY IN: 1hr 30mins
SERVES: 4
YIELD: 4 1/2 potato "burritos"
UNITS: US
INGREDIENTS
Nutrition- 1⁄4cup raw pepitas or 1/4 cup sunflower seeds
- 3 1⁄3
- 1 1⁄4
- 4
- 1
- 66 ounces monterey jack cheese (about 1 1/2 cups) or 6 ounces cheddar cheese, grated (about 1 1/2 cups)
- 1
-
-
- 1
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DIRECTIONS
- 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. Broiling the potato skins before filling them with the sweet potato mixture crisps them up so they can serve as a sturdy base.
- 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.
- Top with avocado, chile peppers, and/or cilantro, as desired.
- Serve with lime wedges.
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