For the Sweet Potato Skins:

• 4 medium sweet potatoes

• 1 tbsp olive oil

• Salt and pepper to taste

For the Filling:

• 1 tbsp olive oil or butter

• 1 small yellow onion, finely diced

• 2 garlic cloves, minced

• 2 cups baby spinach, roughly chopped

• 1½ cups mushrooms (baby bella or cremini), sliced

• ½ tsp dried thyme

• ½ tsp dried rosemary (or fresh if available)

• ½ tsp sea salt

• ¼ tsp black pepper

• ½ cup crumbled feta cheese (or goat cheese)

For the Topping:

• ¾ cup shredded mozzarella or Italian blend cheese

• 1 tbsp fresh basil or parsley, chopped (for garnish)

For the Garlic Parmesan Dip:

• ½ cup plain Greek yogurt (or sour cream)

• ¼ cup mayonnaise

• ¼ cup grated Parmesan cheese

• 1 garlic clove, minced or grated

• 1 tsp lemon juice

• Salt and pepper to taste