Thursday, May 11, 2017

Fully Loaded Stuffed Potatoes #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

These yummy potatoes jam packed with bacon, cheese and scallions make a perfect addition to your brunch buffet.


These dreamy potatoes could serve just as well as a complement to a dinner party or as the entire dinner, if you so chose.  Who doesn't love this perfect combination of fluffy mashed potatoes in a baked potato skin?!


The best part about serving these potatoes for brunch is that they can be made the day before and refrigerated.  Then, the next day, you need to only pop them in the oven to warm them through and get them a beautiful toasty brown while you work on the rest of your brunch menu.


We are sharing brunch recipes all week long under the direction of Terri from Love and Confections. You will find everything you need to make your next brunch the talk of the town.  Plus you get to enter a terrific giveaway that our sponsors are providing by going to my Welcome Post.  Cabot Creamery generously provided me with several different kinds of cheeses for this event.  The sharp cheddar was perfect in this recipe.


You will find links to all the other brunch week offerings following my recipe.  Grab a napkin so you can wipe all the drool from your keyboard!!

Fully Loaded Stuffed Potatoes
serves 8

4 large russet potatoes
1/4 c. butter
1/2 c. sour cream
3/4-1 c. milk
4 oz. cream cheese
6-8 slices of bacon, cooked crisp and crumbled
4 scallions, white and light green parts, thinly sliced
1/2 cup shredded Colby cheese
1/2 cup shredded Cheddar cheese
salt and pepper to taste

Scrub the potatoes and wrap, individually, in aluminum foil.  Bake in a preheated 400* oven for 45-60 minutes or until easily pierced with a fork.  Remove from oven and remove foil, allowing the potatoes to cool slightly.

Place the butter, sour cream, milk and cream cheese in a saucepan over med heat. Cook and stir until cheese and butter is melted and incorporated into the milk mixture. 

When the potatoes are still warm but able to be handled, slice them in half lengthwise.  Using a spoon, carefully scoop out the flesh of the potatoes into a large bowl, leaving the shell intact. 

Pour the milk mixture over the flesh in the bowl and stir with a wooden spoon until all liquid is absorbed.  Fold in the bacon, scallions, Colby and Cheddar cheeses. Taste and season with salt and pepper as needed.

Divide the potato filling between the eight shells.  At this point the potatoes can be covered and refrigerated, if desired.  Bake in a preheated 350* oven until warmed through and golden brown, about 20-30 minutes for room temperature potatoes.  Allow additional time if potatoes are chilled. Print Recipe

Take a look at what the #BrunchWeek Bloggers are creating today!


BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D's Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane's Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos


BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy's Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big



Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

4 comments:

  1. Replies
    1. One of our favorites around here Paula.

      Delete
  2. I have never thought about serving these for brunch, what a great idea!

    ReplyDelete

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