Ingredients:
For the Sweet Potato Skins:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 2 cups baby spinach, chopped
- 1 cup mushrooms, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 3/4 cup crumbled feta cheese
For the Garlic Parmesan Dip:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Directions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub the sweet potatoes clean and pierce each with a fork. Bake for 45-50 minutes until fork tender. Let cool slightly.
- Cut each sweet potato in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch thick skins. (Save the flesh for another use.)
- Brush inside and outside of the skins with olive oil. Season with salt and pepper. Return to oven for 10-15 minutes, cut side up, until crispy.
- Meanwhile, melt butter in a skillet over medium heat. Add mushrooms and sauté for 4-5 minutes until browned. Add garlic and spinach; cook until wilted. Stir in oregano, salt, and pepper. Remove from heat.
- Spoon the spinach-mushroom mixture evenly into the crispy sweet potato skins. Top with crumbled feta. Return to oven for 5-7 minutes to warm through.
- For the dip, mix sour cream, mayonnaise, Parmesan, garlic, lemon juice, salt, and pepper in a bowl. Chill for at least 10 minutes.
- Serve the sweet potato skins hot with garlic Parmesan dip on the side, garnished with parsley if desired.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 260 kcal | Servings: 8 skins (4 servings)