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.
Twice-Baked Potatoes with Bacon Jam
Twice-baked potatoes are the epitome of cozy, comfort food, combining the smooth, creamy texture of mashed potatoes with the crispness of their baked shell. The addition of bacon jam brings a touch of indulgence, adding smoky, sweet, and savory notes that perfectly complement the creamy filling. Whether served as a side or the main event, these potatoes offer a delightful twist on a beloved classic.
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.
- 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.
- Chop the cooked bacon and stir it into the onion mixture. Season with salt and pepper to taste. Set aside.
- Cut each baked potato in half lengthwise and scoop out the insides, leaving a 1/4-inch shell. Place the scooped-out potato in a mixing bowl.
- Add the sour cream, milk, butter, half of the cheddar cheese, and green onions to the bowl. Mash until smooth and creamy. Season with salt and pepper. Spoon the filling back into the potato shells, mounding it slightly.
- Place the filled potato halves on a baking sheet and sprinkle with the remaining cheddar cheese. Bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and the tops are golden brown.
- Spoon a generous amount of bacon jam on top of each twice-baked potato before serving. Garnish with extra green onions if desired and enjoy!
Notes
IDDSI Texture Modifications:
- Puree 4 (PU4): Blend the mashed potato mixture with additional milk or broth until it reaches a thick, cohesive, spoonable consistency. Puree the bacon jam with a small amount of broth until smooth and cohesive. Serve in a small bowl or cup, layering the pureed potato with a spoonful of pureed bacon jam on top.
- Minced & Moist 5 (MM5): Mash or finely mince the potato filling. Finely mince or chop the bacon jam until pieces are no larger than 4mm. Serve with the potato filling and bacon jam mixed together.
- Soft & Bite-sized 6 (SB6): Serve as is, ensuring the potatoes are cut into 15mm bites or just the filling with the bacon jam on top.
- Easy to Chew 7 (EC7): Ensure that the bacon is braised vs fried to avoid hard, crispy edges. Serve in the potato shell like the original recipe.
- Protein: Use Greek yogurt instead of sour cream.
- Fats: Adjust dairy fat percentages, butter/oil amounts, swap turkey bacon.
- Carbs: Replace some of the mashed potato with cauliflower mash.
- 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 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
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