Ingredients
6 large sweet potatoes, scrubbed clean
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 c. milk
1/4 c. sour cream
4 tbsp. melted butter
1 1/2 c. shredded Monterey Jack, divided
1 c. black beans, rinsed and drained
2 green onions, thinly sliced, plus more for garnish
2 cloves garlic, minced
1 c. quartered grape tomatoes
1 avocado, cubed
1 small jalapeño, sliced into rounds
1/4 c. crumbled queso fresco
Preparation
Step 1 Preheat oven to 375°. Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place directly on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle. Step 2Cut a thin layer off the top of each potato lengthwise. Scoop out insides of each potato, leaving a ½” border. Place insides in large bowl. (You can keep the potato tops and roast them on the tray as a snack!) Step 3Into the bowl with the potatoes, add milk, sour cream, and butter. Mash until all ingredients are incorporated and mixture is mostly smooth. Fold in 1 cup Monterey Jack, black beans, green onions, and garlic and season with salt. Step 4Fill baked potatoes with mixture and place on a large baking sheet. Top with remaining ½ cup of Monterey Jack. Bake until cheese is melty and outside is crispy, 15 minutes. Step 5Top with tomatoes, avocado, jalapeño, and queso fresco before serving.
Made it? Let us know how it went in the comment section below!
