Instructions: Once the potatoes are cooked, pull them out of the oven and cut them in half.

Be sure to take care to not burn yourself. You can choose to bake them ahead of time and do the next steps after they are cool.

Put the following ingredients in a bowl:

(this is per potato so if you are feeding 2 people, double this recipe): 3 slices of deli sliced ham, finely chopped 1 tbl finely chopped onion
Shredded cheddar cheese to taste
1 tbl ranch dressing or Dill Dip (recipe below)

1 tsp. horse radish (optional)

1/2 cup fresh, steamed broccoli flowerets (frozen can be substituted)

1 tsp. dried parsley
Dill Dip
4 tbl dried Dill
1/2 cup Mayonnaise
1/2 cup Sour Cream or Buttermilk

Mix together and chill for 1 hour - this makes a great veggie dip as well as a great salad dressing
Scrape the potato out of the skin and put in bowl. Try not to tear the skins.

Mix in the above ingredients until it is a creamy consistency. You can add more Ranch or Dill dip as needed to make the potato mixture creamy. Put mixture back into the potato skins, place them in a baking dish, cover and bake at 350 degrees for 20 minutes, uncover and bake until brown on top (about 10 more minutes). Serve

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