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

#### For the Garlic Parmesan Dip:

* ½ cup plain Greek yogurt or sour cream
* ¼ cup mayonnaise
* 2 tbsp grated Parmesan cheese
* 1 clove garlic, minced
* 1 tsp lemon juice
* Salt & pepper to taste

—

### 👩‍🍳 How to Make It

#### **Step 1: Bake the Sweet Potatoes**

1. Preheat oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes. Pierce with a fork and bake whole for about 45–50 minutes, or until fork-tender.
3. Let cool slightly, then slice in half lengthwise. Scoop out most of the flesh, leaving a thin border for structure (save the scooped-out part for another use like mashed sweet potatoes or soup).
4. Brush skins with olive oil, season with salt and pepper, and return to the oven (cut side up) for 10–15 minutes until slightly crisped.

#### **Step 2: Prepare the Filling**

1. In a skillet, heat oil over medium heat. Sauté mushrooms until browned and moisture is evaporated.
2. Add garlic and spinach. Cook until wilted. Season with salt and pepper.
3. Remove from heat and stir in crumbled feta.

#### **Step 3: Fill the Skins**

* Spoon the spinach-mushroom-feta mixture into the baked sweet potato skins.
* Return to the oven for 5–10 minutes to warm through and lightly melt the cheese.

#### **Step 4: Make the Dip**

* In a small bowl, whisk together yogurt (or sour cream), mayo, Parmesan, garlic, and lemon juice. Season to taste.
* Chill until ready to serve.

—

### 🧄 Serving Suggestions

Serve these sweet potato skins hot, with the garlic Parmesan dip on the side — perfect for:

* Appetizers or party platters
* A light vegetarian dinner
* Game day snacks with a healthy twist
* Meal prepping for the week

Pair with a fresh salad, or enjoy alongside grilled proteins for a balanced plate.

—

### 💡 Tips & Variations

* **Add protein:** Toss in chopped grilled chicken or crumbled tempeh.
* **Make it spicy:** Add red pepper flakes to the filling or sriracha to the dip.
* **Dairy-free?** Use plant-based feta and vegan mayo or cashew cream.
* **Extra crunch:** Top with toasted pine nuts or sunflower seeds.

—

### 🌟 Final Thought

These **Sweet Potato Skins with Spinach, Mushroom & Feta** are a delicious way to eat more veggies without sacrificing flavor or texture. Add the creamy, garlicky Parmesan dip, and you’ve got a dish that’s *healthy enough for everyday eating, and tasty enough for any special occasion*.

They’re easy to prep, easy to love, and — trust us — they disappear fast.

—

Want a printable version, or ideas for turning this into a full meal or vegan recipe? Let me know — happy to help!