Here’s a filling and vegetarian dinner that smacks of autumn goodness. (And it can easily be made to be healthier with some minor substitutions.)
Ingredients
6 large, sweet potatoes, scrubbed clean
1 tbsp. extra-virgin olive oil
½ cup Kosher salt
1/4 cup Milk (substitute lower fat options if desired)
4 table spoons sour cream (substitute lower fat options if desired)
1 ½ cup melted butter (substitute lower fat options if desired)
1 cup shredded Monterey Jack Cheese
1 can black beans, rinsed and drained
2 green onions, thinly sliced, plus more for garnish
2 cloves garlic, minced
1 cup quartered grape tomatoes
1 avocado, cubed
1 jalapeño, sliced into rounds
1/4 cup crumbled queso fresco
Directions
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 serving.

• Tags:
• Food & Nutrition