Twice Baked Benny

Serves: 2 for meal. Can serve 4 if served with fruit or garden salad. Prep time: 20 min Cook Time: 1hr 15 mins Total Time: 30 mins

Ingredients

2 large russet potatoes (The bigger the better)

2 thick slices of Hofstede’s Honey Ham cubed

1 cup shredded cheddar cheese

1/2 cup chopped green onion

2 tbsp butter

1/4 cup sour cream

salt and pepper to taste

4 eggs

2 tbsp Vinegar

1 package prepared hollandaise

Directions

Take your two baked potatoes and poke some holes in them with a fork and place in your pre-heated 400 degree oven. Bake for 45-60 mins. Once cooked slice in half lengthwise and scoop out the center and place into a bowl (Set your skins to the side) In the bowl mash your potato with the butter then add your shredded cheese, onion, ham, sour cream & salt and pepper. Scoop mixture back into the skins. Place back into the oven for 10-15 mins. Remove from oven onto plates.

In a shallow pan boil water with 2 tbsp’s of vinegar. Once water reaches a boil turn down to medium heat and crack your eggs into the vinegar water. (Be sure not to crack the yolks!) Once the eggs are poached to your desired taste remove and place eggs on top of your twice baked potatoes and top with hollandaise! Garnish with green onion and paprika if you wish! Enjoy!

Notes: Bake your potatoes on the BBQ if you don’t want to turn the oven on! Don’t like ham? Switch out to bacon or go vegetarian and add bell peppers!

Recipe & Photos by Haley Crofton-Sleigh