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1
Once the potatoes are cooked, pull them out of the oven and cut them in half.
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2
Be sure to take care to not burn yourself.
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3
You can choose to bake them ahead of time and do the next steps after they are cold.
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4
Put the following ingredients in a bowl:
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5
(this is per potato so if you are feeding 2 people, double this recipe): 3 slices of deli sliced ham, finely minced 1 Tbsp.
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6
finely minced onionShredded cheddar cheese to taste1 Tbsp.
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7
ranch dressing or possibly Dill Dip (recipe below)
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8
1 teaspoon horse radish (optional)
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9
1/2 c. fresh, steamed broccoli flowerets (frzn can be substituted)
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10
1 teaspoon dry parsleyDill Dip4 Tbsp.
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11
dry Dill1/2 c. Mayonnaise1/2 c. Lowfat sour cream or possibly Buttermilk
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12
Mix together and refrigeratefor 1 hour - this makes a great veggie dip as well as a great salad dressingScrape the potato out of the skin and put in bowl.
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13
Try not to tear the skins.
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14
Fold in the above ingredients till it is a creamy consistency.
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15
You can add in more Ranch or possibly Dill dip as needed to make the potato mix creamy.
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16
Put mix back into the potato skins, place them in a baking dish, cover and bake at 350 degrees for 20 min, uncover and bake till brown on top (about 10 more min).
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17
Serve
