On a chilly fall 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 ably fit in with that vision. Eat them on an ordinary day, or serve them for brunch because you can make a lot of them at once.
If you want to make this delicious breakfast even easier to get on the table, bake the potatoes up to two days ahead of time. You can scoop them out, make the mashed potato filling, and cook the bacon strips in advance as well. Just store everything separately in the fridge.