Funeral Potatoes with Bacon Jam

Boil the potatoes in a large pot of water with the skins still on. They should boil until the potatoes are soft, but not mushy. Take them out of the boiling water and let them cool.
Once the potatoes have cooled, peel the skins. They should be soft enough to peel off with your hands. Then, grate all the potatoes.
Preheat the oven to 350. In a large bowl, combine the onion, sour cream, cream of chicken soup, and butter. Add half of the grated potatoes and stir until combined. Add the other half and the cheddar cheese and stir again.
Add mixture into a 9x13 pan, or several small oven safe ramekins. Stir the melted butter and Honey Bunches of Oats together and scoop onto the top of the potatoes.
Bake at 350 for 30 minutes. Top it with a scoop of bacon jam and dive in!!

The bacon jam can be made the same day as the potatoes, or a few days ahead.
Cut the bacon into small pieces and add to a frying pan over medium heat. Cook the bacon down until it is browned, about 5 minutes. Take the bacon out of the pan, but leave about 2 tbsp of bacon grease behind.
Add the onion into the pan with the grease and cook until the onions are translucent, about 5 minutes. Turn the heat to low and aadd the balsamic vinegar to deglaze the pan. Then add the remaining ingredients -- maple syrup, brown sugar, garlic, apple cider vinegar. Cook until the liquid has thickened, about 8-10 minutes.
When the consistency is jam-like, take the pan off the heat. Add the jam to a food processor or blender and pulse until the mixture is the consistency you desire. (It will be really chunky at first, I wanted mine to have smaller chunks).
Store in a sealed container in the fridge for up to a week!