Preheat oven to 400F. Place potatoes on a lined baking sheet and bake until cooked through and soft, about 45 minutes. Remove from oven when done and allow to cool until they are cool enough to handle. Reduce oven to 350F.
Slice potatoes lengthwise and scoop out the flesh, leaving a thin lining of sweet potato inside. Add the flesh to a large bowl and set aside. Drizzle the skins with ½ tablespoon oil, and return to baking sheet. Place back in the oven until crispy, about 10 minutes. Remove from oven and set aside.
Add the mashed beans, greek yogurt, salt and pepper to the potato and spinach mixture. Stir well until all ingredients are combined and potato is mashed.
Fill each potato skin with equal amounts of the mixture. Top with cheese and return to the oven until cheese is melted and potatoes are warmed through. About 10 minutes.
Remove from oven and garnish with green onion. Serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/loaded-sweet-potato-skins/