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.
Same Recipe, Your Texture
Pureed (IDDSI Level 4)
IDDSI Level 4 Pureed 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.
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
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.
Minced and Moist (IDDSI Level 5)
IDDSI Level 5 Minced & Moist Twice-Baked Potatoes with Bacon Jam Recipe
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.
- 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.
- Mince 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. 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.
- Line the baking sheet with parchment paper. Scoop or pipe the potato into mounds 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 green onion oil as desire and enjoy!
SLP Notes
Testing Method: Food should pass the fork pressure test (mashes easily with light pressure) and the spoon tilt test (holds together but slides off easily when tilted). Particle Size: Pieces must be ≤ 4 mm for adults (2 mm for children). All food should appear cohesive, not crumbly or sticky. Moisture Level: Add small amounts of sauce, broth, or dressing until the mix clings together without pooling liquid. Serving Tip: Keep the dish visually appealing by shaping or layering components while maintaining moisture. Retest texture if reheated or refrigerated.More Level 5 minced and moist 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.
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