For the potatoes: Preheat oven to 400oF. Line a large baking tray with parchment paper. Wash and dry potatoes, leaving skins intact. Place potatoes into a large bowl; add 2–3 tablespoons of olive oil and toss to coat well. Transfer potatoes to lined baking tray. Bake for 25 minutes or until a skewer easily inserts into the center of potatoes. Remove potatoes from oven. Working 1 at a time, gently squash each potato using a potato masher or large fork. Brush potatoes with olive oil and bake a further 20 minutes or until golden and crisp. Serve hot with Homemade Bacon Jam. For the bacon jam: Roughly chop the bacon. Heat a non-stick fry pan over a medium heat; add bacon and cook, stirring until bacon is tender, but not brown, about 6 minutes. Remove from pan to a plate using a slotted spoon. Pour out all but 1 tablespoon of the bacon fat from the pan. Add onions to pan and cook over medium heat until softened, about 3 minutes. Reduce heat to low and stir in brown sugar. Cook for 8–10 minutes, stirring until onions are caramelized. Stir in cooked bacon, coffee, water, vinegar, and maple syrup. Bring to boil then reduce heat to low and cook, stirring occasionally, until thick and syrupy, about 30 minutes. Remove from heat and allow to cool for 15 minutes. Spoon into a food processor and pulse until mixture is coarsely chopped. Serve warm.