Twice-Baked Potatoes with Bacon Jam

Pureed (IDDSI Level 4)

Completely smooth foods/extremely thick liquids with no lumps that hold their shape on a spoon and don’t require chewing.

Twice-baked potatoes are a classic comfort food, filled with a creamy, cheesy potato mixture and baked to perfection. This version is taken up a notch with a rich, savory-sweet bacon jam that adds a burst of flavor with every bite. Perfect for a hearty side dish or a meal on its own, this recipe is sure to be a hit at your next gathering. With IDDSI adjustments, it can be made accessible for everyone to enjoy.

Amy Listermann, MS, CCC-SLP

Twice Baked Potatoes with Bacon Jam Recipe

A smooth puree of buttery potato and smoky bacon jam blended into a cohesive, savory bite. This Level 4 version captures the comfort of twice baked potatoes in a velvety texture that passes the IDDSI spoon-tilt and fork-drip tests.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 halves

Course: Side Dish

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

Potatoes

• 4 Large Russet potatoes
• 1/2 cup Sour cream
• 1/4 cup Milk or heavy cream
• 2 tbsp Butter
• 1/2 cup Shredded cheddar cheese
• 2 Green onions blended or infused in oil
• Salt and pepper to taste

Bacon Jam

• 1/2 lb Bacon
• 1 Small onion minced
• 2 cloves Garlic minced
• 1/4 cup Brown sugar
• 1/4 cup Apple cider vinegar
• 2 tbsp Maple syrup
• 1/4 tsp Smoked paprika
• Salt and pepper to taste

Equipment

• Oven
• Baking sheet
• Parchment paper
• Skillet
• Mixing bowl
• Potato masher or fork
• Knife and cutting board
• Spoon or scoop
• Paper towels for draining bacon grease

Method

 

1. Preheat the oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork a few times. Place them directly on the oven rack and bake for 1 hour, or until tender. Let the potatoes cool slightly before handling.
2. While potatoes bake, in a skillet over medium heat, cook the bacon until crispy. Remove and set aside on a paper towel lined plate. Add the diced onion to the skillet with the bacon drippings and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 1 minute.
3. Stir in the brown sugar, apple cider vinegar, maple syrup, and smoked paprika. Let simmer for 10-15 minutes, stirring occasionally, until thickened and jam-like. Remove from heat and allow to cool
4. Blend the cooked bacon with the onion mixture and the jam until smooth and passes the spoon tilt and fork test.
5. Cut each baked potato in half lengthwise and scoop out the insides. Place the scooped-out potato in the blender. Add the sour cream, milk, butter, the cheddar cheese, and green onion puree/oil. Blend until smooth and creamy. Season with salt and pepper.
6. Pipe the potato into rounds and top with the bacon jam puree. When making ahead, I have plated by mounding the potato on parchment paper, spraying generously with cooking spray, covering with cling wrap and freezing briefly until firm. I can then flip them and as they thaw, they retain the half potato shape and safe texture.

SLP Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

 

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Keep reading pureed level 4 recipes.

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