These savory stuffed sweet potato skins are addicting! They’re a little spicy from the salsa verde, cheesy, and the most satisfying snack or dinner! They come together in about 90 minutes with very little hands on time and are perfect for meal prep, entertaining or healthy family dinners!
I really love dinners that make a lot of leftovers that we can quickly reheat throughout the week and these stuffed potatoes are just that!
If you’ve taken a peek at the recipe down below, it might seem complicated but I promise you its as easy can be!
The hardest part of this recipe is scooping out the sweet potato flesh gently enough and not tearing the sweet potato skins but with a little patience, it can be done! And although you can absolutely skip stuffing the skins and just eat the filling as is, eating these out of the skins is so fun! They look like little sweet potato boats to me!
The Recipe Steps!
There are really 4 main steps here!
- Roast the sweet potatoes. I like to brush the skins with a little bit of oil to help them crisp us so it’s easier to scoop the sweet potato flesh out later.
- Crisp up the tofu! Coating it in cornstarch is key!
- Roast the beans, corn, and onion.
- Mix all the ingredients together and stuff the sweet potatoes.
Very easy and very customizable.
If you wanted to use different ingredients to stuff your sweet potatoes, go for it!
This recipe can be used as guide and inspiration, but you can use whatever you want. As long as you keep the ratios the same, you should be good to go!
How to Serve These Sweet Potato Skins?
There are couple different ways you can serve these!
First, as a main at dinner! These sweet potatoes would be great served with my Instant Pot Refried Beans and some rice or a simple side salad!
You could also serve them at a party? They’re a little too big for finger food and definitely need a fork, but they definitely remind me of party food! Serve these on Football Sunday along with my Cauliflower Buffalo Wings with Tahini Ranch!
Lastly, enjoy these for breakfast? I don’t know about you, but I love eating savory foods for breakfast! I almost always go for dinner leftovers for breakfast if we have them. And if you forego the vegan cheese, these are very healthy so why not!?
Reheating your Potato Skins
If you’re planning on making these for meal prep, store them in the refrigerator in an air tight container without the toppings. You’ll want to add your guac and vegan yogurt or The Best Cashew Sour Cream right before serving so it’s cold and fresh!
To reheat, simply microwave for 1-2 minutes or pop them back in the oven at 400 degrees, Fahrenheit for 10 minutes or until warmed through!
If you do microwave them, the skins may not be as crispy, but I find them equally as good.
I hope you guys love this recipe! It is definitely one of my favorites and is delicious any time of day!
And if you’re looking for more Mexican-inspired vegan recipes, check out these favorites!
- Easy Vegan Burrito Bowl
- Lentil Stuffed Peppers with Cilantro Lime Rice
- Crispy Tacos de Papa
- Beer Braised Jackfruit Enchiladas
- Slow Cooker Jackfruit Carnitas Tacos with Mango Salsa
And as always, you can pin this recipe for later and share it with a friend. If you do give it a try, please share it with me on Instagram and leave a star rating down below. I love seeing your recipes and interacting with you on social!
Savory Stuffed Sweet Potato Skins
- vegan cheese
- vegan yogurt or The Best Cashew Sour Cream
- hot sauce
- Preheat oven to 400 degrees Fahrenheit. Position both oven racks to the middle.
- To a large half sheet pan (about 13"x18") lined with parchment paper or silicone mat, add the halved sweet potatoes face down and brush the skins with oil.
- Put them in the oven on the lower rack and bake for 1 hour, or until potatoes are cooked completely through and easily pierced with a knife.
- While the potatoes bake, we are going to prepare the other filling ingredients. To start, remove and drain your tofu from packaging. Wrap it in several sheets of paper towels or a clean tea towel and place it on a cutting board or plate. Place a heavy object, like a cast iron skillet, on top of wrapped tofu for 15 minutes. This will press excess water out of tofu.
- After 15 minutes, unwrap tofu and pat any remaining water off so it is as dry as possible. Tear tofu block into bite sized pieces. Add tofu to a large gallon ziplock or large Tupperware with a lid along with the corn starch, oil, chili powder and paprika. Zip bag shut or add lid and shake until all pieces are coated.
- Dump tofu out onto a parchment or silicone mat lined quarter sized baking sheet (9"x13"). Space all the tofu pieces out nicely so they have room to crisp up. If too close together they will steam instead of crisp.
- To another parchment or silicone mat lined quarter sized baking sheet (using 3 cookie sheets in this recipe!), add the beans, corn, diced onion.
- Add both quarter sized baking sheets to oven during last 25 minutes of sweet potato roasting (all 3 baking sheets in oven at same time). Bake for 25 minutes or until tofu is crispy.
- After last 25 minutes, remove all baking sheets, including sweet potatoes from oven. Pierce sweet potatoes with a knife to ensure cooked completely. If they need more time, return to oven until cooked through.
- Allow all ingredients to cool for 10-15 minutes.
- After slightly cool, add the tofu, corn, black beans, onion and 1 cup of salsa verde to a large bowl. Mix until all ingredients are fully combined.
- Next, carefully scoop out the sweet potato from the skins and add HALF of the roasted sweet potato flesh to the large bowl with tofu mixture. Put the other half of sweet potato flesh in a Tupperware for a different recipe. It is okay if a little sweet potato is left stuck to the skins!
- Mix half the sweet potato in with the tofu mixture until fully combined.
- Next, stuff the sweet potato skins with the mixture until completely full and sprinkle with vegan cheese, if desired. You should have just enough.
- Return stuffed potatoes to oven for 10 minutes to warm through and melt cheese.
- Top sweet potatoes with guacamole, cilantro, hot sauce and vegan yogurt for serving.
- Storage: Store stuffed sweet potatoes in an airtight container in refrigerator for up to three days.
- If you do not have 2 quarter sized sheet pans, you can use another large half sized sheet pan, just be sure tofu has enough space to crisp up properly.
- You can easily customize these to include whatever ingredients you want! Just be sure the ratios are about the same.
- If you find you have leftover filling, that's okay! It makes an excellent taco filling.
- I used very large sweet potatoes. If you use smaller potatoes, they will cook faster and likely be ready before 1 hour.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.