Who says you can’t have a baked potato for breakfast? This potato is baked twice over and loaded with the breakfast favorites of bacon, egg, and cheese! They’re great for mornings when you want a nice hearty and filling breakfast, but don’t have a lot of time on your hands since these can be made ahead of time and stored in the fridge until you’re ready for the second and final bake.

It’s super easy to double up the recipe to have enough to feed a crowd with minimal effort or hands on time when it comes to cooking.

I kept these potatoes lightened up by making just a few simple swaps. I used an unsweetened almond milk along with the potato to fill the skins. I also used low sodium center cut bacon instead of regular. Other than that, these potatoes are pretty straight forward as far as breakfast goes!

If you wanted, you could always use a reduced fat cheddar. The only reason that I didn’t was because I had regular on hand, so that’s just what I went with. Feel free to spice these potatoes up with your own seasonings and toppings. too.

Step-by-Step Photos: