Mexican-Style Twice Baked Sweet Potato

I love loaded potatoes. Like the giant loaded spuds that are bigger than your head at some barbecue restaurants. Yes, those. But, I refrain because 1) they have more fat and calories than one should in a single day and 2) I would feel like crap afterwards. Enter, the twice baked sweet potato.

Mexican-Style Twice Baked Sweet Potato

I actually can’t believe that I’ve never made twice baked potatoes before. Shame on me. This version of a loaded potato is not your typical butter, sour cream, cheese and bacon filled variety. It is much more nutritious, but equally as delicious. {Ha, see what I did there?} So instead of that butter/sour cream/bacon/cheese fiasco, we traded it in for black beans, corn, goat cheese and tomatoes.

Yes yes yes. So. Good.


And, you’re only using minimal, easy (and cheap) ingredients. It’s a win win. I decided to also add in some shredded chicken, but you could easily leave that out or even use a different type of meat.

Mexican-Style Twice Baked Sweet Potato

You would think that this would a long drawn out process to make these potatoes, but it’s really not. All you have to do is bake the potato for about an hour or so until it is soft in the middle, then scoop it out, mix it with the other filling ingredients, and spoon in back in the potato skins. Not bad at all.



It’s like a cute little potato boat. Or ship.

Sailing right into my pie hole.


Mexican-Style Twice Baked Sweet Potato

Yield: Serves 2


  • 1 large sweet potato
  • 1/3 cup black beans
  • 1/3 cup frozen corn kernels (thawed)
  • 2 scallions, thinly sliced
  • 1 oz goat cheese + more for the top
  • 1/4 cup tomatoes, diced
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • pinch of salt
  • 4 oz shredded cooked chicken


  1. Preheat the oven to 350 degrees. Stab the potato with a fork a few times all the way around, and bake for about an hour, until the potato is completely cooked through.
  2. When the potato is cooked through, let it cool slightly so you can handle it. Then with a sharp knife, carefully cut the potato in half lengthwise.
  3. Scoop all of the flesh out with a spoon, leaving about 1/4 inch all the way around. (It will fall apart if you scoop all the way down to the skin.
  4. In a bowl, mix together the potato flesh, beans, corn, spices, scallions, goat cheese and chicken.
  5. Scoop the mixture back into the potato boats, filling until you have no more mixture left.
  6. Put the potatoes back onto the baking sheet, and bake for an additional 10-15 minutes.
  7. To serve, top with tomatoes and more goat cheese.


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