SWEET POTATO SKINS LOADED WITH SPINACH, MUSHROOM & FETA SERVED WITH GARLIC PARMESAN DIP 
omg don't lose it
Sweet Potato Skins Loaded with Spinach are a delightful and nutritious twist on a classic appetizer, combining the natural sweetness of roasted sweet potatoes with the earthy, nutrient-packed flavor of fresh spinach.
These wholesome bites start with sweet potatoes that are baked to tender perfection, then carefully hollowed out to create a crispy yet soft skin that serves as the perfect base for a medley of delicious toppings. The filling is a vibrant blend of sautéed spinach,
creamy cheese, and savory seasonings, creating a harmonious balance of flavors and textures that will satisfy your cravings while keeping things healthy.
INGREDIENTS:
For the Sweet Potato Skins:
4 medium sweet potatoes, scrubbed clean
1 teaspoon paprika
Salt and pepper to taste
For the Filling:
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup mushrooms, finely chopped
2 cups fresh spinach, chopped
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
1/2 cup crumbled feta cheese
For the Garlic Parmesan Dip:
1/2 cup plain Greek yogurt or sour cream
1/4 cup mayonnaise
1 garlic clove, finely grated
1/4 cup freshly grated Parmesan cheese
1 teaspoon lemon juice
Salt and black pepper to taste
INSTRUCTIONS:
STEP 1: PREPARE THE SWEET POTATOES
Bake Sweet Potatoes: Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and place them on a baking sheet. Bake for 40-45 minutes or until tender. Let cool slightly.
Halve & Scoop: Slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh, leaving a thin layer to support the skins. Save the scooped flesh for another use.
Season Skins: Brush the inside of the skins with olive oil and season with paprika, salt, and pepper. Return to oven for 10 minutes to crisp up.
STEP 2: MAKE THE FILLING
Sauté Veggies: In a skillet over medium heat, heat olive oil. Add onion and sauté for 2-3 minutes. Add garlic and mushrooms, cook until mushrooms release moisture and soften, about 5-6 minutes.
Add Spinach: Stir in spinach, oregano, and chili flakes. Cook until wilted. Remove from heat and stir in crumbled feta.
STEP 3: STUFF AND BAKE
Fill Skins: Spoon the spinach and mushroom mixture into the sweet potato skins evenly.
Final Bake: Return to oven for 10 more minutes until heated through and edges are crispy.
STEP 4: PREPARE GARLIC PARMESAN DIP
Mix Dip: In a bowl, whisk together Greek yogurt or sour cream, mayonnaise, grated garlic, Parmesan cheese, lemon juice, salt, and pepper. Chill for 15 minutes for best flavor.
STEP 5: SERVE
Plate and Dip: Serve hot sweet potato skins with a generous side of garlic parmesan dip for dunking or drizzling.
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes | Servings: 4
These loaded sweet potato skins are the ultimate vegetarian comfort snack or party starter!