This recipe gives a healthy twist to traditional potato skins. It combines sweet potatoes and black beans to make a delicious appetizer or snack that is loaded with vitamins and fiber.

Yield: 8 servings

Preparation time: 20 minutes

Baking time: 15 minutes

Ingredients:

• 4 small sweet potatoes
• 1 tbsp + 1 tsp olive oil
• ¹/₃ cup chopped onion
• 4 cloves garlic, minced
• 1 (15 oz.) can of low-sodium black beans, rinsed and drained
• 2 tbsp low-sodium chicken or vegetable stock
• 1 tsp lime juice
• ¹/₂ tsp mild chili powder
• ¹/₄ tsp cayenne chili powder
• ¹/₄ tsp salt
• ¹/₄ cup shredded Monterey jack cheese

Serve with: salsa, chopped cilantro, lime wedges, Greek yogurt, or chopped avocado

Directions

1. Poke several holes in the sweet potatoes with a fork. Microwave on high for 8 to 10 minutes or until the potatoes are tender. Carefully cut the sweet potatoes in half and let cool for 5 minutes.
2. Working over a medium bowl, scoop out the flesh until only a thin layer remains inside the potato skins. Set the potato flesh aside.
3. Grease a baking sheet with 1 teaspoon of olive oil. Arrange the potato skins cut-side up on the baking sheet. Preheat the broiler.
4. Heat 1 tablespoon of olive oil over medium-high in a large skillet. Add the onion and garlic. Cook for about 3 minutes, until the onions begin to soften.
5. Add the black beans, reserved sweet potato, and stock to the skillet and reduce the heat to medium-low. Use a rubber spatula or a potato masher to stir and mash the sweet potato and black beans together.
6. Stir in the lime juice, chili powders, and salt. Turn off the heat and let it cool for 3 to 5 minutes.
7. Fill each of the potato skins with an equal amount of the sweet potato and black bean filling. Sprinkle the top of each with a ½ tablespoon of cheese.
8. Place under the broiler for 3 to 5 minutes, until the cheese is browned and melted. Serve warm.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.