TWICE BAKED POTATO WITH FETA AND HAM

1 large baker's potato, baked
2/3 c. Stonemill Kitchens spinach-artichoke Parmesan dip (or artichoke-jalapeno dip)
1/4 c. diced ham
1/4 c. crumbled Feta cheese
1/4 c. diced red bell pepper
1/4 c. diced onion
1/2 t. salt
1/4 t. black pepper

Cut off the top 1/3 of the baked potato and discard. Scoop out the insides of the remaining potato into a bowl. Add the rest of the above ingredients and mix til combined. Place the mixture into the potato skin and place into a baking dish. Bake in a preheated 400° oven for 35-40 minutes.
(3-4 servings)


Twice Baked Potatoes recipe is published in our October, 2006 Menu Minder.

You may like to try these other potato recipes below: