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.
Make this Recipe for Your IDDSI Level
As written, this recipes is at IDDSI Level 4 Pureed. This recipe can also be adapted for Level 3 Liquidized, Level 5 Minced and Moist, Level 6 Soft and Bite Sized, and Level 7 Easy to Chew. See the adaptation instructions below or if you are printing the recipe, they will be included in the notes section.
Level 3 Liquidized (Smooth enough to drink or pour; no chewing): Blend the recipe with splashes of chicken broth or milk until it is flowing at 1-2mL per 10 seconds (see the IDDSI flow test instructions for all details).
Level 5 Minced and Moist (Soft pieces that fit between fork prongs in a puree; minimal chewing): Puree and strain the bacon jam, ensuring it is thick enough at serving temperatures so there isn’t a thin liquid. You can skip blending the baked potatoes and instead finely dice (4mm pieces) the potatoes and toss in the bacon jam.
Level 6 Soft and Bite Sized (Tender pieces smaller than the width of fork prongs): Puree the bacon jam and instead of blending the baked potatoes, dice the flesh into 15mm pieces and then toss or top with the bacon jam puree.
Level 7 Easy to Chew (Foods that are soft and easily bite into pieces): Since bacon can have some chewy gristle, I’d still recommend pureeing the bacon jam and removing the potato skins. You can speed up the process by scoring along the potato length and width side before baking and then carefully peeling once they are cooled enough to handle.
Twice Baked Potatoes with Bacon Jam Recipe
Ingredients
Equipment
Method
- 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.
- 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.
- 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
- Blend the cooked bacon with the onion mixture and the jam until smooth and passes the spoon tilt and fork test.
- 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.
- 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
IDDSI Texture Modifications: Level 3 Liquidized (LQ3): Blend the recipe with splashes of chicken broth or milk until it is flowing at 1-2mL per 10 seconds (see the IDDSI flow test instructions for all details). Level 5 Minced and Moist (MM5): Puree and strain the bacon jam, ensuring it is thick enough at serving temperatures so there isn’t a thin liquid. You can skip blending the baked potatoes and instead finely dice (4mm pieces) the potatoes and toss in the bacon jam. Level 6 Soft and Bite Sized (SB6): Puree the bacon jam and instead of blending the baked potatoes, dice the flesh into 15mm pieces and then toss or top with the bacon jam puree. Level 7 Easy to Chew (EC7): Since bacon can have some chewy gristle, I’d still recommend pureeing the bacon jam and removing the potato skins. You can speed up the process by scoring along the potato length and width side before baking and then carefully peeling once they are cooled enough to handle. 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.
How do I…
Adjust the macros?
Protein: Use Greek yogurt instead of sour cream.
Fat: Adjust dairy fat percentages, butter/oil amounts, swap turkey bacon.
Carbs: Replace some of the mashed potato with cauliflower mash.
Make it fit my eating style?
Gluten-Free: This recipe doesn’t have gluten in it, you can enjoy without modifying.
Dairy-Free/Vegan: Swap in beans and your favorite plant based dairy.
Make it fit my spoons?
Make it once, use for days. Bacon jam lasts in the fridge up to a week and reheats easily.
Use pre-cooked bacon crumbles and dried minced onion/garlic.
Looking for More?
If you left room for dessert, this Minced and Moist Black Forest Yule Log Trifle helps keep cake on an altered-texture diet.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
