1. Preheat oven to 180°C/350°F. Wash and dry purple potatoes. Wrap potatoes together in heavy aluminum foil and place on baking sheet. Bake for 60 minutes or until internal temperature reaches 100°C/210°F. Let cool until potatoes can be handled.

2. Scoop out center of each potato, fill with Summer Fresh Seven Grain Salad, and top with a dollop of Summer Fresh Aged Cheddar & Chipotle Dip. Sprinkle with shredded cheese and bacon bits.

3. TIP: Try Summer Fresh Crumbled Feta Greek Yogurt dip for a healthy, high-protein option.