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Twice-Baked Potatoes with Bacon Jam

Prep Time: 15 Mins / Cook Time: 1 Hour 10 Mins / Serves 2

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! 

twice baked potatoes with bacon jam


  • 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.

Enjoy the Twice-Baked Potatoes!

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