Cheesy Potatoes with Bacon Jam

Method

Bacon Jam

1. In a pan, cook the bacon until it's crispy, then remove it from the pan and set it aside.
2. In the same pan, add the onions and sauté for about 5 minutes.
3. Next, add in the garlic and sauté for another minute.
4. Add in the Huletts Yellow Sugar, vinegar and chilli flakes and stir as it simmers over medium heat.
5. Cook for about 40-45 minutes until it's caramelised, thick and sticky

Potatoes

1. Preheat oven to 200°C
2. Use a fork to prick each potato a few times, then rub with oil and season with salt.
3. Wrap each potato in foil and place on a baking tray to bake in the oven for an hour or until they are soft.
4. While you wait, start making the bacon jam.* In a small bowl, melt butter in the microwave. Once melted, combine with the cream and stir well.
5. Once potatoes are cooked and soft, cut each potato lengthwise to scoop them out of the potato flesh.
6. Place the potato flesh in a large bowl and mash while hot.
7. Add to this the butter and cream mixture, ½ cup bacon jam, cheese and 2 tablespoons of chives.
8. Now fill the hollowed out potatoes with the mashed potato mixture, then top with the remaining cheese
9. Lower the heat to 180°C and bake again for 20 minutes until the cheese is melted.
10. Garnish with a tablespoon of sour cream, bacon jam and a sprinkle of the remaining chives.