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Twice Baked Loaded Breakfast Potatoes

A comforting breakfast dish featuring crispy russet potatoes stuffed with creamy cheddar, sour cream, and green onions, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large russet potatoes Choose firm, unblemished potatoes for best results.
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1/4 cup milk
  • 2 pieces green onions, chopped
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Poke holes in the potatoes with a fork and bake them directly on the oven rack for 45-50 minutes, or until soft.
  3. Remove the potatoes and let them cool for about 10-15 minutes.
  4. Slice the potatoes in half lengthwise and scoop out the insides into a mixing bowl, leaving a bit of potato in the skins.
  5. Mix the scooped potato with shredded cheese, sour cream, milk, chopped green onions, salt, and pepper until smooth.
  6. Stuff the potato skins with the mixture, packing it in well.
  7. Place the stuffed potatoes back in the oven for an additional 15-20 minutes until tops are golden and bubbly.
  8. Remove from the oven, let cool slightly, then serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.