On a chilly fall morning or winter morning, there’s nothing better to wake up to than a hearty breakfast. These twice-baked potatoes topped with bacon, eggs, and cheese are the perfect thing. These are also ideal for brunch because you can make a whole lot of them at once.
If you want to make this breakfast even easier to get on the table, bake the potatoes up to two days ahead of time. You can even scoop them out, make the mashed potato filling, and cook the bacon strips ahead of time. Just store everything separately in the fridge.