greek-style twice baked potato w/ feta & rosemary

Ingredients

• 4 large baking potatoes, baked
• 2 cups spinach-artichoke parmesan dip or artichoke jalapeno dip
• 1 1/2 cups ham, diced or bacon, crumbled
• 1 1/2 cups feta cheese, crumbled
• 1 cup red bell pepper, finely dice
• 1 cup onion, finely diced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, snipped
• 2 tablespoons green onions for garnish
• 2 tablespoons cheddar cheese, shredded for garnish , optional