Sweet Potato Skins Loaded with Spinach, Mushroom & Feta
A delightful twist on a classic appetizer, these loaded sweet potato skins combine roasted sweet potatoes with savory spinach, mushrooms, and feta, making them perfect for gatherings or a comforting snack.
Ingredients
For the Sweet Potato Skins
- 4 medium sweet potatoes Vibrant orange flesh that becomes tender when roasted.
- 1 tablespoon olive oil Adds richness to the dish.
- 1 cup spinach, chopped Adds a fresh, earthy note.
- 1 cup mushrooms, sliced Provides umami flavor.
- 1/2 cup feta cheese, crumbled Offers a creamy, tangy kick.
- to taste salt and pepper Enhances natural flavors.
For the Garlic Parmesan Dip
- 1/2 cup grated Parmesan cheese Adds extra creaminess.
- 1/2 cup mayonnaise Lends a luxurious texture.
- 2 cloves garlic, minced Infuses the dip with aromatic flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes, then pierce them several times with a fork.
- Rub the sweet potatoes with olive oil and sprinkle them generously with salt.
- Bake the sweet potatoes for 45-60 minutes until they are tender.
- Allow them to cool slightly, then slice each potato in half lengthwise.
- Scoop out some of the flesh, leaving a small border to create skins.
Filling and Baking
- In a skillet, sauté the chopped spinach and sliced mushrooms over medium heat until softened.
- Mix in the crumbled feta cheese and season with salt and pepper to taste.
- Stuff the sweet potato skins with the spinach-mushroom-feta mixture.
- Return them to the oven and bake for an additional 10 minutes.
Making the Dip
- Mix together mayonnaise, grated Parmesan, and minced garlic in a small bowl.
Notes
Ensure sweet potatoes are pierced before baking. Cool slightly before scooping to prevent burns.