LOADED SWEET POTATO SKINS with Spinach, Mushroom & Feta + Garlic Parmesan Dip �🧀🔥
Crispy sweet potato skins stuffed with a savory spinach-mushroom-feta filling, served with an irresistible garlic Parmesan dip—perfect as an appetizer or light meal!
INGREDIENTS
For the Potato Skins:
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4 medium sweet potatoes (scrubbed clean)
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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1 tsp smoked paprika (optional)
For the Filling:
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1 tbsp olive oil
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1 cup mushrooms, finely chopped
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2 cloves garlic, minced
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2 cups fresh spinach, chopped
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½ cup crumbled feta cheese
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¼ cup grated Parmesan
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½ tsp red pepper flakes (optional)
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Salt & pepper to taste
For the Garlic Parmesan Dip:
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½ cup Greek yogurt (or sour cream)
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2 tbsp mayonnaise
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¼ cup grated Parmesan
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1 clove garlic, minced
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1 tsp lemon juice
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½ tsp dried parsley
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Salt & pepper to taste
INSTRUCTIONS
1. Roast the Sweet Potatoes
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Preheat oven to 400°F (200°C).
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Pierce potatoes with a fork, rub with olive oil, salt, pepper, and paprika.
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Bake 45-50 mins until tender. Let cool slightly, then slice in half and scoop out most of the flesh (leave a thin layer).
2. Crisp the Skins
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Brush insides with olive oil, place skin-side up on a tray.
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Broil 3-5 mins until crispy. Flip and broil 2 mins on the other side.
3. Make the Filling
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Heat olive oil in a pan. Sauté mushrooms until golden.
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Add garlic, spinach, salt, and pepper. Cook until spinach wilts.
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Stir in feta and Parmesan.
4. Assemble & Bake
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Fill each skin with the spinach-mushroom mixture.
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Sprinkle extra cheese on top.
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Bake at 375°F (190°C) for 10-12 mins until bubbly.
5. Make the Dip
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Mix all dip ingredients in a bowl. Chill until serving.
6. Serve!
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Garnish with fresh parsley or chives. Serve hot with the garlic Parmesan dip.
🔥 PRO TIPS
✔ Meal prep: Roast potatoes ahead and stuff just before baking.
✔ Extra crunch: Add toasted walnuts or breadcrumbs to the filling.
✔ Vegan? Swap feta for dairy-free cheese and use plant-based yogurt.
These are next-level delicious—crispy, creamy, and packed with flavor! 😍 Would you like a spicy buffalo version?