Pig Skin Potatoes with Bacon Jam

How could I NOT try something described as a: “Savory-sweet combination of bacon, brown sugar, caramelized onions, apple cider vinegar, and special seasonings that is the perfect companion for everything from tasty party apps to intimate meals” ? I mean, really! The fact that’s it’s called Bacon Jam completely sold me!

The folks at TBJ Gourmet were kind enough to send me a couple of jars of Bacon Jam to try. I’ve been adding them to all sorts of things because, as we all know, bacon makes everything better.

Pig Skin Potatoes with Bacon Jam recipe
Photo courtesy TBJ Gourmet.

Serves 12

Ingredients:

6 russet potatoes

6 oz Classic Bacon Jam

1 cup sour cream

1 bunch chives or scallions

12 oz shredded cheddar cheese

4 TBS butter

Method:

  1.  After thoroughly scrubbing the potatoes under water, toss in salt then pierce the potatoes with a fork, place on a baking sheet and bake at 400 degrees for 1 hour.
  2. Cut each potato in half lengthwise and gently scrape out the insides into a mixing bowl, taking care not to tear the shell. Leave a thin layer of potato in the skin for support. Lay the hollowed out potato shells on a baking sheet and spread ½ oz Classic Bacon Jam in each. Place back into the oven at 350 degrees for 5 minutes.
  3. Whip the potato insides with sour cream and butter, place into the shells, and top with shredded cheese. Place back into the oven at 350 degrees until the cheese is melted.
  4. Top with finely chopped scallions and serve warm.

For a few recipes you could make, along with this one, for a stellar party platter, visit our sister site, InGoodTasteDenver.com. And for even more recipes and to order TBJ Gourmet Bacon Jam, visit their website.

Please note: The E.A.T. (Everyone Around the Table) blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn a small amount of advertising fees by linking to Amazon.com while providing convenience for the reader.

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