Cheesy Twice-Baked Sweet Potatoes With Black Beans And Avocado

  1. Preheat oven to 425u0b0F.
  2. Toss pepitas with 1 teaspoon of the oil, 1/4 teaspoon of the salt, and several grinds pepper on a rimmed baking sheet.
  3. Rub potatoes with remaining 3 tablespoons oil and place cut side down on a second rimmed baking sheet.
  4. Add a few grinds of pepper.
  5. Transfer both baking sheets to oven.
  6. Bake pepitas until golden, 5 to 6 minutes.
  7. Remove from oven.
  8. Continue baking potatoes until very tender, 22 to 28 minutes more.
  9. Let cool slightly, about 5 minutes, then scoop potato flesh into a large bowl.
  10. 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.
  11. Increase oven temperature to broil and position top rack 6 inches from heat. Broil potato skins until crispy, 1 to 2 minutes.
  12. 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.
  13. Divide mixture among skins and top with remaining 1/2 cup cheese.
  14. Return to oven and broil until cheese is melted, 2 to 3 minutes.
  15. Top with avocado and pepitas.
  16. Top with avocado, chile peppers, and/or cilantro, as desired.
  17. Serve with lime wedges.

pepitas, olive oil, kosher salt, fresh ground black pepper, sweet potatoes, black beans, cheese, avocado, cilantro, fresh chili pepper, lime

Taken from www.food.com/recipe/cheesy-twice-baked-sweet-potatoes-with-black-beans-and-avocado-535696 (may not work)

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