Twice Baked Potatoes

4 large russet potatoes, each about ¾ pound, scrubbed and dried
4 T unsalted butter, melted and divided
1/3 c sour cream
1 scallion, finely chopped
10 oz jar Emily G’s Tipsy Onion and Garlic Jam 
½ c cheddar cheese, shredded
Salt and pepper
10 strips of cooked bacon, crumbled
 
Preheat oven to 400°. Pierce each potato a couple times with a fork. Place the potatoes directly on the rack in the center of the oven and bake for approximately 1 hour. Remove potatoes from the oven and turn the heat down to 375°.
 
Hold the potatoes with an oven mitt or towel and open the top of the potatoes to make a canoe-like shape. Carefully scoop out most of the potato into a bowl. Leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with two tablespoons of butter, sour cream, parmesan cheese, ½ the bacon crumbles and the jam. Stir in the scallions and season with salt and pepper to taste. Brush the outside of the potato skins with the remaining butter and season with salt. Refill the potato skins with the potato mixture mounding it slightly. Sprinkle the cheddar cheese and remaining bacon crumbles on top of the potatoes.
 
Place the potatoes on a baking sheet and return to the oven for 15 minutes until heated through. Serve immediately.