Vegetarian Sweet Potato Skins

Preheat oven to 400 F degrees.Place sweet potatoes on a baking tray. Prick them all over with a fork and put in the oven at 400 F degrees for 40-50 minutes.While the sweet potatoes are in the oven, prepare the filling. Heat vegetable oil in a pan on medium heat.Once the oil is hot, add minced garlic and chopped onion to the pan. Saute till the raw smell goes away, around 2-3 minutes.Now add the beans (drained from the can), sweet corn and peppers to the pan. Mix and cook for a minutes.Add chopped scallion and cilantro, add salt, cayenne pepper and cook another minute or so. Remove from heat and set aside.Once the sweet potatoes are done, allow them to cool down a little and then slice them in half lengthwise.Scoop out the flesh of the sweet potatoes but remember to leave a thin layer inside so that the potato skins can stand on their own.Reduce the oven temperature to 375 F degrees. Drizzle the skins with olive oil and place back in the oven for 10 minutes so that they crisp up. (with the cut open side facing up)Meanwhile prepare the stuffing. Transfer the sweet potato flesh to a bowl and mash it well.To this add the prepared veggie mixture. Mix till well combined.Add Pace salsa to the mixture and mix.Take out the sweet potato skins out of the oven after 10 minutes. Fill them with the prepared veggie mixture.Top with shredded mozzarella cheese and put back the tray in the oven till cheese melts, around 10-15 minutes at 375 F degrees.Garnish with some chopped scallion and serve immediately