Name: Twice-Baked Sweet Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 6 large sweet potatoes, scrubbed clean -; 1 tbsp. extra-virgin olive oil -; Kosher salt -; 1/2 c. milk -; 1/4 c. sour cream -; 4 tbsp. melted butter -; 1 1/2 c. shredded Monterey Jack, divided -; 1 c. black beans, rinsed and drained -; 2 green onions, thinly sliced, plus more for garnish -; 2 cloves garlic, minced -; 1 c. quartered grape tomatoes -; 1 avocado, cubed -; 1 small jalapeño, sliced into rounds -; 1/4 c. crumbled queso fresco -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Twice-Baked Sweet Potatoes

1. 6 large sweet potatoes, scrubbed clean -

2. 1 tbsp. extra-virgin olive oil -

3. Kosher salt -

4. 1/2 c. milk -

5. 1/4 c. sour cream -

6. 4 tbsp. melted butter -

7. 1 1/2 c. shredded Monterey Jack, divided -

8. 1 c. black beans, rinsed and drained -

9. 2 green onions, thinly sliced, plus more for garnish -

10. 2 cloves garlic, minced -

11. 1 c. quartered grape tomatoes -

12. 1 avocado, cubed -

13. 1 small jalapeño, sliced into rounds -

14. 1/4 c. crumbled queso fresco -

How to cook deliciously - Twice-Baked Sweet Potatoes

1. Stage

Preheat oven to 375°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place directly on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.

2. Stage

Cut a thin layer off the top of each potato lengthwise. Scoop out insides of each potato, leaving a ½” border. Place insides in large bowl. (You can keep the potato tops and roast them on the tray as a snack!)

3. Stage

Into the bowl with the potatoes, add milk, sour cream, and butter. Mash until all ingredients are incorporated and mixture is mostly smooth. Fold in 1 cup Monterey Jack, black beans, green onions, and garlic and season with salt.

4. Stage

Fill baked potatoes with mixture and place on a large baking sheet. Top with remaining ½ cup of Monterey Jack. Bake until cheese is melty and outside is crispy, 15 minutes.

5. Stage

Top with tomatoes, avocado, jalapeño, and queso fresco before serving.