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                                        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:


                                                                  
                                                                  

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