high-protein sweet potato boats

0 Heat the oven to 425°F. Slice the potatoes in half lengthwise, rub with oil, and season with 1/2 teaspoon salt and several grinds pepper. Place cut side down on a baking sheet. Roast until very tender, 25 to 30 minutes.
1 Meanwhile, in a large bowl, stir together the beans, cottage cheese, cilantro, cumin, smoked paprika, garlic powder, half of the grated cheese, remaining 1 teaspoon salt, several grinds pepper, and a few dashes of hot sauce (if using).
2 Let the potatoes cool slightly, then scoop out the flesh and transfer to the bowl. Stir to combine and season with more salt to taste.
3 Increase the oven to broil. Sprinkle half of the remaining cheese into the sweet potato skins and broil until the cheese is melted and the skins are crispy, about 2 minutes.
4 Divide the sweet potato-bean mixture between the boats (you won’t use it all — use leftovers for quesadillas!) and top with the remaining cheese. Broil until the filling is warmed through and the cheese is melted, 2 to 4 minutes.
5 Top with avocado, cilantro, a squeeze of lime juice, pepitas, and more hot sauce.