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Baked Potato

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  • 4 medium russet potatoes
  • 8 ounces The Bacon Jams All Original Spreadable Bacon
  • 1 cup chopped broccoli florets
  • 1 cup water
  • 1 cup shredded Cheddar- Jack cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 scallions, sliced


Jam a fork into the potatoes all over, then cook them in the microwave on medium for about 20 minutes, turning twice. Steam broccoli for 4-5 minutes until tender. Drain the broccoli and fold in half of The Bacon Jams All Original Spreadable Bacon. Cut off the top 1/3 of the potatoes. Scoop the potatoes and place the potatoes "meat" into a mixing bowl and reserve the shells on a baking sheet. Mash the potatoes, half of the cheese, scallions and sour cream together. Combine the potato mix and bacon jam broccoli together. Jam the mix into the potato shells until they are full, then top with the remaining cheese and bacon jam. Bake the oven that has been preheated to 350 degrees for about 15 minutes, or until the cheese is fully melted and the bacon jam is starting to melt. Serve hot!