Creating Twice-Baked Loaded Breakfast Potatoes is simple if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Potatoes: Scrub the russet potatoes under cold water and pat dry. Pierce them several times with a fork.
3. Bake Potatoes: Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender.
4. Cool Potatoes: Remove the potatoes from the oven and let them cool for about 15 minutes until they are manageable.
5. Scoop Out Flesh: Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer around the skin.
6. Mix Filling: In a bowl, combine the scooped potato flesh, cheddar cheese, bacon, sour cream, milk, butter, salt, and pepper. Mix until creamy and well combined.
7. Refill Potatoes: Spoon the filling back into the potato skins, mounding it slightly.
8. Add Toppings: Sprinkle extra cheese on top if desired, along with any additional toppings you like.
9. Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until heated through and golden on top.
10. Garnish: Remove from the oven and garnish with chopped green onions and any other toppings you prefer.

These steps will guide you in creating these incredible breakfast potatoes effortlessly!