Twice-Baked Potatoes with Bacon Jam

There's not much better than twice-baked potatoes, but we'd sure like you to try these twice-baked potatoes with bacon jam! It's amazing how just a scoop or two of bacon jam impacts the flavor of the mashed potato middle - just the perfect touch of tangy sweetness. It's subtle but elevating and definitely delicious! 

• 2 large Russet potatoes
• 3 Tbsp. olive oil
• Sprinkle of salt & black pepper
• 2 Tbsp. unsalted butter
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream
• A bunch of green onions sliced
• 3 Tbsp. Better than Good Bacon Jam
• 4 strips of bacon, crumbled, if desired

To make Twice-Baked Potatoes with Bacon Jam

• Preheat the oven to 350 degrees.
• Place the potatoes on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt, and pepper, and rub into the skin of the potatoes until thoroughly covered in oil and seasoning.
• Place in the oven and bake for about 1 hour, depending on the size of your potatoes. Remove and let sit until cool enough to handle. 
• Length-wise, slice the top 1/3 off the potatoes off. 
• Using a large spoon, hollow out the inside of the potatoes into a large bowl and set the skins aside.
• Mix in the butter, sour cream, shredded cheese, most of the green onions, and the bacon jam. Mix until thoroughly combined.
• Scoop the potato mixture back into the hollowed out-skins. 
• If desired, top with an extra sprinkle of cheese, and place back into the oven, baking for an additional 5 minutes or until cheese is melted.
• Garnish the baked potatoes with the rest of the green onions and an extra dollop of bacon jam.

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