Love a good twice-baked potato when you’re craving something
creamy, carb-y, and comforting. These twice-baked sweet potatoes exhibit all the same qualities, in addition to being super healthy
—the perfect vegetarian dinner!

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
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
To read the directions, go to
From The December Cover
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.
Cut 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!)
Into 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.
Fill 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.

Top with tomatoes, avocado, jalapeño, and queso fresco before