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.

Breakfast Twice Baked Potato

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A baked potato that's loaded with the breakfast goodness of bacon, egg, and cheese! Make them ahead of time and finish them off in the morning for a quick and tasty bite.

Ingredients

2 Large Russet Potatoes
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Unsweetened Almond Milk
1/2 C. Shredded Cheddar
4 Slices Cooked Low Sodium Center Cut Bacon
4 Whole Large Eggs
1/4 C. Chopped Chives
Salt & Pepper to Taste

Instructions

Preheat the oven to 475 degrees F.
Clean and pierce two russet baking potatoes all over.
Place each atop a piece of foil and coat evenly with 1/2 Tbsp. extra virgin olive oil and corse sea salt to taste.
Wrap up in the foil and place in the oven to bake for 45-55 minutes or until tender.
Once done, remove from the oven and allow to cool enough to handle.
Lower the oven temperature down to 375 degrees F.
Line a baking sheet with foil or a silicone baking mat; set aside.
Cut each potato in half and scoop out the middles to leave about 1/2" shell; reserving the removed potato to a medium bowl.
Place the shells onto the prepared baking sheet.
Mix the reserved potato together with 2 Tbsp. almond milk, salt and pepper to taste.
Divide the potato mixture evenly among the potato skins.
Top each with about 2 Tbsp. of the shredded cheddar, 1 slice of bacon, and one egg.
Transfer the baking sheet to the oven to cook for about 15 minutes or until the egg is cooked to your liking.
Once done, remove from the oven and sprinkle each with about 1 Tbsp. of the chopped chives before serving.

Nutrition Facts

Calories

329.41

Fat (grams)

13.79

Sat. Fat (grams)

5.66

Carbs (grams)

33.26

Fiber (grams)

3.55

Net carbs

29.71

Sugar (grams)

1.93

Protein (grams)

17.48

Sodium (milligrams)

451.86

Cholesterol (grams)

211.37

Nutritional Claims: Sugar Conscious • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Fodmap Free