Source-grounded recipe · Video 7
Crispy Lace “Baked” Potato
The video has no spoken recipe or listed quantities/temperatures. Several visually evident ingredient identities—cooking fat, aromatic, white dairy liquid, green garnish and dark seasoning—cannot be text-confirmed, so the workbook preserves that uncertainty.
Ingredients
- Potatoes — amount not statedAmount not stated
- Neutral frying oil — amount not statedAmount not stated
- Bacon strips — amount not statedAmount not stated
- Butter or other pale solid cooking fat — amount not statedAmount not stated
- Finely chopped aromatic, likely garlic — amount not statedAmount not stated
- Flour — amount not statedAmount not stated
- Milk or cream — amount not statedAmount not stated
- Cheddar cheese — amount not statedAmount not stated
- Chives or green onions — amount not statedAmount not stated
- Sour cream — amount not statedAmount not stated
- Dark seasoning, likely black pepper — amount not stated (optional)Amount not stated
Method
- 01
Spiral- or accordion-cut the potatoes around a skewer and stretch the slices slightly.
- 02
Fry the potatoes briefly, then remove them to a rack to drain.
- 03
Lay the bacon on a tray, oven-cook until browned and crisp, drain on paper towels, then crumble. No oven time or temperature is shown.
- 04
Make a cheese sauce: melt the pale cooking fat, sauté the finely chopped aromatic, stir in flour to form a roux, whisk in the white dairy liquid until smooth and thickened, then melt in shredded cheddar.
- 05
Return the potatoes to the oil and fry again until deeply golden and crisp; drain.
- 06
Pipe or spoon the cheddar sauce into the potatoes.
- 07
Lay cheddar slices over the tops and heat in the oven until the cheese melts.
- 08
Top with crumbled bacon and chopped green garnish. Serve with sour cream; the video also adds a dark speckled seasoning to the sour cream.