Loaded baked sweet potato

Why you'll love this recipe

These loaded sweet potatoes are a complete, balanced meal with protein, complex carbs, and plenty of fibre. They're endlessly customisable and perfect for using up whatever's in your fridge.

Ingredients

For the potatoes:

• 2 large sweet potatoes
• 1 tablespoon olive oil
• Salt

For the toppings:

• 200g black beans, drained and rinsed
• 100g sweetcorn
• 1 avocado, diced
• 100g Greek yogurt
• 60g salsa
• 30g cheddar cheese, grated
• Fresh coriander

Instructions

1. Bake the potatoes: Pierce sweet potatoes with a fork. Rub with olive oil and salt. Bake at 200°C for 45-50 minutes until tender.

2. Warm the beans: Heat black beans and sweetcorn in a small pan.

3. Split and fluff: Cut a slit in each potato and fluff the flesh with a fork.

4. Load them up: Top each potato with beans, corn, avocado, cheese, Greek yogurt, salsa, and coriander.

Tips for success

• Even baking: Choose potatoes similar in size for even cooking.
• Crispy skin: The oil and salt create a delicious crispy exterior.
• Make ahead: Bake potatoes ahead and reheat when ready to top.

Variations

• Tex-Mex: Add taco-seasoned mince and jalapeños.
• Mediterranean: Top with hummus, feta, olives, and sun-dried tomatoes.
• BBQ chicken: Use pulled chicken with BBQ sauce.

Storage

Baked potatoes keep in the fridge for 4 days. Store toppings separately. Reheat in microwave or oven.