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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.