Loaded Potato Skins with Mixed Beans

These Loaded Potato Skins with our Organic Mixed Beans are one of those dinners which will have you coming back for seconds (and thirds) 😋.

Crispy potato skins meet a hearty, beany filling packed with plant-based protein and fibre!

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INGREDIENTS

4 medium-size sweet potatoes

1 large red onion, finely diced

3 cloves garlic, crushed

1/2 tsp salt

1 fresh red chilli, finely diced

1/2 green pepper, finely diced

1 sweet red pepper, finely diced

1 tablespoon smoked paprika

300 ml vegetable stock

150 g tinned sweetcorn, drained

3 to 4 tablespoons pineapple chunks

3-4 slices vegan cheese

To serve:

Coconut yoghurt or guacamole

Fresh coriander

Start by slicing the sweet potatoes in half and pierce them with a sharp knife or toothpick.
Preheat your oven to 200°C, then place the sweet potato halves onto a lined baking tray. Drizzle them with half of the rapeseed oil, then roast them in the oven for 20 to 30 minutes or until soft.
In the meantime, let’s prepare the chilli! In a large skillet, heat the rest of the rapeseed oil, then cook the red onion for 4-5 minutes or until soft. Add in the crushed garlic, salt, chilli, and both green and red peppers, then add the beans, chopped tomatoes and smoked paprika after another minute.
Pour in your vegetable stock and bring to a simmer. Allow for your chilli to cook for about 30 to 35 minutes or until the liquid has reduced. Stir in your sweetcorn and remove from the heat. Roughly blend half of your chilli mixture and stir it together with the rest.
Remove your soft and sweet potatoes from the oven, and use a spoon to scoop out about 1 to 2 cm of the potato flesh. Transfer to the fridge or freezer to use in a future recipe.
Fill your sweet potato skins with the chilli, top with pineapple chunks and finish off with a sprinkle of vegan cheese.
Place the sweet potato skins under the grill setting of your oven for 2 to 3 minutes or until the cheese has wonderfully melted.
Serve your sweet potato skins with a drizzle of coconut yoghurt or guacamole and fresh coriander on top.