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September 27, 2016

Loaded Baked Sweet Potatoes

Nutrition Fact: September is National Potato Month and there is plenty of reason to celebrate with this nutrient packed and easy vegetarian dinner. One medium sweet potato provides 400% of your daily vitamin A requirement, which can assist in improving your vision.  Furthermore, sweet potatoes along with black beans provide a substantial amount of healthy dietary fiber to promote gastrointestinal health and lower cholesterol as well as reduce your risk of diabetes!

Makes: 4 servings (1 potato each)


4 medium sized sweet potatoes

1/2 cup fat-free Greek yogurt

1 tsp taco seasoning

1 tsp olive or canola oil

1 red bell pepper, diced

1/2 red onion, diced

1 tsp chili powder

1/2 tsp paprika

1/2 tsp cumin

A pinch of salt

1-1/3 cups reduced sodium canned black beans, rinsed and drained

1/2 cup mild or spicy salsa

1/2 cup reduced fat Mexican cheese blend

1/4 cup chopped scallions or cilantro


  1. Poke holes in the potato with a fork and wrap in a wet paper towel.
  2. Cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).
  3. If you don’t have a microwave, bake without paper towel for about 45 minutes at 400°F.
  4. While potatoes are cooking, mix yogurt and taco seasoning in a small bowl.
  5. Heat oil in a medium pot over medium heat.
  6. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.
  7. Add black beans, stir to combine and heat through (about another 5 minutes).
  8. Slice the potato lengthwise halfway down the middle.
  9. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Enjoy!

Nutrition Information per serving (1 potato):

Calories: 330 cal, Fat: 5g, Protein: 15g, Carbohydrate: 53g, Sugar: 1g, Fiber: 10.5g, Sodium: 312mg

Adapted from:


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