My Loaded Sweet Potato Skins with Spinach, Mushroom & Feta

I’m excited to share a twist on a classic snack with you. It’s a deliciously healthy snack perfect for any time.

My recipe for loaded sweet potato skins combines the natural sweetness of baked sweet potatoes. It also has the savory flavors of sautéed spinach, mushroom, and crumbled feta.

This dish is a treat for your taste buds and packed with nutrients. It’s a great option for a sweet potato recipe that’s both satisfying and good for you.

Key Takeaways

• Easy to prepare and customize
• Packed with nutrients from sweet potatoes, spinach, and mushrooms
• A delicious and healthy snack or side dish
• Perfect for using up leftover ingredients
• Can be adapted to suit various dietary preferences

The Perfect Combination of Flavor and Nutrition

This Loaded Sweet Potato Skins recipe is a masterclass in balancing flavor and nutrition. It’s a dish that not only delights the taste buds but also provides a boost of essential nutrients.

Health Benefits of This Nutrient-Rich Dish

The sweet potatoes in this recipe are rich in vitamin A and fiber, making them a great source of energy. Spinach adds a dose of iron, while mushrooms provide antioxidants. Feta cheese contributes calcium, supporting bone health. Together, these ingredients create a nutrient-rich dish that’s perfect for a healthy snack or meal.

Why I Love Making This Recipe

I love making this recipe because it’s incredibly versatile and can be adjusted to suit various tastes. It’s also a great way to get my daily dose of vegetables in a delicious and satisfying way. The combination of flavors and textures makes it a delightful vegetarian dish that’s sure to please both family and friends.

Ingredients You’ll Need for Sweet Potato Skins Loaded with Spinach, Mushroom & Feta Served with Garlic Parmesan

This recipe is easy to make and tastes great. We’ll list the ingredients for each part of the dish.

For the Sweet Potato Base

The sweet potato is the base of this recipe. You’ll need 2-3 large sweet potatoes. Make sure they are firm and have a smooth skin. Use 2 tablespoons of olive oil to roast them well.

A pinch of salt will make them taste better. You can also sprinkle paprika or garlic powder for extra flavor.

For the Spinach and Mushroom Filling

The filling is where the magic happens. It combines mushrooms and spinach. You’ll need 1 cup of fresh spinach leaves and 1 cup of sliced mushrooms.

Use 1 tablespoon of olive oil and 1 clove of minced garlic to sauté them. Season with salt and pepper to taste. A sprinkle of dried thyme adds extra flavor.

For the Garlic Parmesan Topping

The garlic parmesan topping adds a rich flavor. You’ll need 1/4 cup of grated parmesan cheese and 2 cloves of minced garlic. Mix these with 2 tablespoons of melted butter for a smooth topping.

Add a pinch of parsley for freshness and a bit of black pepper for flavor.

Essential Kitchen Equipment and Preparation

To make my loaded sweet potato skins, you’ll need some basic kitchen tools and a bit of preparation. Having the right equipment makes cooking smoother and more fun.

Basic Tools You’ll Need

You’ll need a baking sheet, a medium-sized bowl for mixing, and a cutting board for preparing the sweet potatoes and other ingredients. A sharp knife is needed for cutting, and a spoon for scooping out the sweet potato flesh.

Preheating and Setting Up Your Workspace

Before cooking, preheat your oven to the right temperature. It’s also good to line your baking sheet with parchment paper for easy cleanup. Arrange all ingredients and tools within easy reach to make preparation more efficient.

Preparing the Perfect Sweet Potato Skins

The key to great loaded sweet potato skins is in how you prepare the sweet potatoes. This step is vital. It makes sure the skins are tender and strong enough for the fillings.

Selecting and Cleaning Sweet Potatoes

To begin, choose the right sweet potatoes. Look for ones that are firm and smooth. Stay away from any with soft spots or decay. After picking, clean them well under water to get rid of dirt.

Initial Baking Method for Tender Skins

First, heat your oven to 400°F (200°C). Dry the sweet potatoes with a paper towel. Then, poke them with a fork to let steam out.

Lightly oil and salt them. Put them on the oven’s middle rack. Bake for 45-60 minutes, or until they’re soft. The time needed will depend on the sweet potatoes’ size.

Cooling and Handling Tips

After baking, take the sweet potatoes out and let them cool down. This makes them easier to handle and prevents burns. Be gentle when handling them to avoid breaking the skins.

Hollowing Out the Skins Properly

To hollow out the sweet potatoes, use a spoon. Scoop out the flesh, leaving about 1/4 inch of potato on the skin. Be careful not to break the skin. The flesh can be used in another recipe or thrown away. Your goal is to make a shell that can hold your fillings.

Creating the Spinach, Mushroom & Feta Filling

The spinach, mushroom, and feta filling is key for our loaded sweet potato skins. It’s delicious and full of nutrients. This makes it a great choice for our dish.

Sautéing the Mushrooms to Perfection

To begin, we sauté the mushrooms to enhance their flavor. Heat a tablespoon of olive oil in a pan over medium heat. Add sliced mushrooms and cook until they brown, stirring often.

The mushrooms will release liquid and then brown. This process, called the Maillard reaction, boosts their flavor and smell. Stir occasionally to prevent burning, and adjust the heat as needed.

Adding Spinach and Seasonings

After the mushrooms are done, add the spinach. Fresh spinach wilts quickly. Add chopped spinach and stir until it’s wilted. Season with salt, pepper, and other spices to taste.

Cook the spinach just until it’s wilted. This keeps its flavor and nutrients. With the spinach and mushrooms together, our filling is coming along.

Incorporating the Feta Cheese

Now, add the feta cheese to our spinach and mushroom mix. Crumble the feta into small pieces for even distribution. Mix well to ensure the feta is fully mixed in.

Feta cheese adds a tangy, salty taste that goes well with the mushrooms and spinach. Its creaminess also balances the dish.

Taste Testing and Adjusting Flavors

The last step is to taste and adjust the flavors. Take a small spoonful of the mixture and taste it. Add more seasonings, salt, or pepper if needed.

Taste testing is crucial. It lets you adjust the seasoning to your liking. A few tweaks can make the filling even better.

Assembly, Baking and Serving Suggestions

Now we’re ready to put our loaded sweet potato skins together. This step is key to making the dish look good and taste great.

Stuffing the Potato Skins Evenly

Divide the spinach, mushroom & feta filling among the skins. Gently spoon the filling into each skin. Fill them as much as you can without overflowing.

Adding the Garlic Parmesan Topping

The garlic parmesan topping makes the dish even better. Sprinkle the topping evenly over the filled potato skins. Make sure each skin gets a good coat.

Final Baking Instructions

To melt the cheese and crisp the skins, bake at 400°F (200°C) for 15-20 minutes. Keep an eye on them to prevent overcooking.

Garnishing and Presentation Ideas

Make the dish look good with fresh herbs like parsley or chives. Add a dollop of sour cream or a sprinkle of paprika for color.

Conclusion: Enjoying Your Homemade Loaded Sweet Potato Skins

Now that you’ve made your loaded sweet potato skins, it’s time to enjoy them. This homemade recipe is not just tasty. It’s also satisfying because you made it yourself.

Remember, this recipe is a great starting point for trying new things. You can change the ingredients or add your favorite toppings. Cooking is fun when you make it your own. I hope you share your creations with others.

Loaded sweet potato skins are more than food. They’re a way to share love and care through cooking. So, take a bite and enjoy the special flavors and textures.

Sweet Potato Skins Loaded with Spinach, Mushroom & Feta Served with Garlic Parmesan Dip

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Ingredients Method

Ingredients

  

• For the Sweet Potato Skins:
• 4 medium sweet potatoes
• 1 tbsp olive oil
• Salt and pepper to taste
• For the Filling:
• 1 tbsp olive oil or butter
• 1 small yellow onion finely diced
• 2 garlic cloves minced
• 2 cups baby spinach roughly chopped
• 1½ cups sliced mushrooms baby bella or cremini
• ½ tsp dried thyme
• ½ tsp dried rosemary or fresh if available
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup crumbled feta or goat cheese
• For the Topping:
• ¾ cup shredded mozzarella or Italian blend cheese
• 1 tbsp chopped fresh basil or parsley for garnish
• For the Garlic Parmesan Dip:
• ½ cup plain Greek yogurt or sour cream
• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese
• 1 garlic clove minced or grated
• 1 tsp lemon juice
• Salt and pepper to taste
• Substitutions:
• Feta: Ricotta goat cheese, or vegan feta
• Mozzarella: Dairy-free shreds or omit for a lighter version
• Greek yogurt: Vegan yogurt or sour cream
• Spinach: Kale arugula, or sautéed zucchini

Method

 

1. Roast the Sweet Potatoes
2. Preheat oven to 400°F. Wash and dry sweet potatoes, then pierce them a few times with a fork. Place on a parchment-lined baking sheet and bake for 45–60 minutes, until tender. Let cool for 10–15 minutes.
3. Make the Garlic Parmesan Dip
4. While the potatoes bake, combine yogurt, mayo, Parmesan, garlic, lemon juice, salt, and pepper in a bowl. Refrigerate to let flavors blend.
5. Cook the Filling
6. Heat oil or butter in a skillet over medium heat. Sauté onions until soft, then add garlic and mushrooms. Cook until mushrooms brown slightly. Stir in spinach, herbs, salt, and pepper until wilted. Remove from heat and mix in feta.
7. Prepare the Skins
8. Slice sweet potatoes in half lengthwise. Scoop out most of the flesh, leaving a ¼-inch border. Brush skins with olive oil and bake for 10 minutes at 400°F to crisp.
9. Assemble & Bake
10. Fill each skin with the mushroom-spinach mixture and top with shredded mozzarella. Bake for 10–15 minutes until cheese melts. For extra browning, broil for 2 minutes (watch closely!).
11. Serve
12. Garnish with fresh herbs and serve warm with the garlic Parmesan dip.