Directions

1. Prick the sweet potatoes all over and place on a microwave-safe plate. Microwave on HIGH for 7 to 10 minutes, turning halfway through, until the sweet potatoes are fork tender. Let cool slightly.

2. Meanwhile, in a medium bowl, combine the black beans, corn, roasted bell pepper and garlic. Season with salt and pepper.

3. Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil. When the potatoes are cool enough to handle, cut the top quarter off of each potato. Using a spoon, scoop the pulp from the potatoes into a large bowl, leaving a ¼-inch layer of pulp on the skin. Set the potato shells to the prepared baking sheet.

4. Using a handheld mixer or a potato masher, mash the potato pulp until smooth. Add the cream cheeze and ¾ cup of the Mexican cheeze blend and mash to combine. Season with salt and pepper. Spoon the potato mixture back into the potato bowls. Top with the bean mixture and the remaining ¾ cup of cheeze. Return the potatoes to the oven and bake until hot and the cheeze is melted, 12 to 15 minutes more.

5. Meanwhile, in a medium bowl, combine the avocado with the tomatoes, red onion, serrano, and the remaining 1 tablespoon of lime juice. Season with salt and pepper.

6. Transfer the loaded potatoes to four plates. Spoon the avocado salsa over each potato and garnish with small cilantro sprigs and roasted pepitas. Serve right away, passing lime wedges and hot sauce at the table.