Twice Baked Potato with Feta and Ham

Ingredients:
1 large bakers potato, baked
2/3 cup Stonemill Kitchens Spinach Artichoke Parmesan Dip (or Artichoke Jalapeno Dip)
¼ cup diced ham
¼ cup crumbled feta cheese
¼ cup diced red bell pepper
¼ cup diced onion
½ tsp. salt
¼ tsp. black pepper

Preparation:
Cut off the top 1/3 of baked potato and discard. Scoop out the insides of the remaining potato into a bowl. Add the rest of the above ingredients into the same bowl and mix until combined. Place the mixture into the potato skin. Place into a baking dish. Bake in a preheated 400F. oven for 35-40 min.

Yield: 3 to 4 servings