Loaded Sweet Potatoes

• 3 medium sweet potatoes
• 1 small red onion
• 2 cloves garlic, minced
• ½  red or green  capsicum
• 1/4 cup diced tomatoes
• 200g  canned black beans
• 2 tablespoons sour cream
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/2 teaspoon sea salt
• 1/4 teaspoon white  pepper
• 1/4 teaspoon smoked paprika
• 1 lime
• 1/2 tablespoon olive oil

1. Preheat oven to 190 degrees celcius
2. Prick sweet potatoes with a fork and bake for 50-65  minutes, or until fork tender. (Cooking time depends on the size of your sweet potatoes)
3. Slice sweet potatoes in half and allow to cool slightly.
4. While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, capsicums and tomatoes until slightly tender, about 8 minutes.
5. Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato inside. Add it to a bowl with the onions, garlic, capsicums, diced tomatoes, black beans, sour cream, ½ the cheese, salt, pepper, and smoked paprika. Stir together and set aside.
6. Turn oven up to 200degrees Celsius. Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy. 
7. Remove from oven and fill with the sweet potato mixture. 
8. Sprinkle with remaining shredded cheese, and return to oven. Turn up to 220 degrees Celsius and bake for another 10 to 15 minutes until cheese is melted.
9. Remove from oven and top with additional sour cream. Garnish with fresh herbs if available.

Decor NZ