These are part potato skin, part nacho—and totally delicious. Eat two and you’ll get 25% of your daily fiber, plus 60% of your daily vitamin A. What you’ll need: ✨ Cooking spray - 4 sprays ✨ Cooked sweet potato - 4 small, cooled & halved lengthwise ✨ Kosher salt - ¾ tsp, divided ✨ Ground cumin - ¼ tsp ✨ Canned low sodium black beans - ½ cup ✨ Canned chipotle peppers in adobo sauce - 1 tsp, minced ✨ Shredded reduced-fat Mexican-style cheese blend - ½ cup ✨ Avocado - 1 peeled, seeded & mashed ✨ Pico de gallo - ½ cup ✨ Cilantro - 2 Tbsp, chopped (optional) How to make it: 1. Preheat the oven to 425°F. Line a sheet pan with foil or parchment paper. 2. Scoop out the flesh from the potatoes, leaving a thin layer of flesh in the skins. (Reserve scooped-out flesh for another use.) Arrange the potato skins on the prepared pan. Coat both sides of the potato skins with cooking spray. Turn the skins cut side up; sprinkle with ½ tsp salt and cumin. Bake until slightly crisp, about 8 minutes. 3. In ...