Minced & Moist Twice-Baked Potatoes with Bacon Jam

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.

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.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 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 tablespoons butter
• 1 cup shredded cheddar cheese
• 2 green onions minces
• Salt and pepper to taste

Bacon Jam

• 1/2 lb bacon chopped
• 1 small onion minced
• 2 cloves garlic minced
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1/4 teaspoon 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. 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.
4. Mince the cooked bacon and stir it into the onion mixture. Season with salt and pepper to taste. Set aside.
5. 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.
6. 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.
7. 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!

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.
• 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. You may wish to serve in the potato shell.

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Macro Adjustments:

• 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. 

Dietary Swaps:

• 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. 

Low-Spoons Shortcuts:

• 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. Or you can head straight to the IDDSI Level 5 Minced and Moist hub here.

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.