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

Instructions

1. Bake sweet potatoes – Preheat oven to 400°F, prick potatoes with a fork, and bake 45–60 minutes. Let cool.
2. Prepare dip – Mix Greek yogurt, mayo, Parmesan, garlic, lemon juice, salt, and pepper. Chill in fridge.
3. Sauté filling – Cook onions, garlic, mushrooms, spinach, herbs, salt, and pepper in olive oil until soft. Stir in feta cheese.
4. Crisp skins – Slice potatoes in half, scoop out most of the flesh, leaving a ¼-inch border. Brush insides with olive oil and bake for 10 minutes.
5. Stuff & top – Fill each skin with the spinach-mushroom mixture, sprinkle with mozzarella.
6. Bake until golden – Return to oven for 10–15 minutes, broil for 2 minutes for extra crispness.
7. Serve warm – Garnish with fresh basil or parsley and dip on the side.

Serving Suggestions

✔ Pair with soup or salad for a full meal. ✔ Great for gatherings, game nights, or holiday platters. ✔ Store in the fridge for up to 3 days, reheat in 350°F oven.

A delicious, comforting dish that’s both nutrient-dense and satisfying. Enjoy!