✨ Can you believe that just a simple scoring of potato slices can turn them into a crispy, flavorful delight — beautifully seasoned and baked to perfection?
In this video, I’ll show you how to make Twice-Baked Crisscross Potatoes with Cheddar & Bacon, topped with creamy sour cream sauce and paired with a refreshing salad.
Golden, cheesy, crispy on the outside and tender inside — this dish is sure to impress everyone at the table!
📝 Ingredients:
– Potatoes, bacon, ham, cheddar cheese 🥓🧀
– Onion, cherry tomatoes, green onions, sour cream
– Herbs: dill, parsley, chili powder, mustard
– Olive oil, lemon juice, cabbage, cucumber, black pepper
👩🍳 Steps:
✅ Prep & score potatoes: Wash, slice, and lightly score the potatoes to absorb seasoning.
✅ Season & bake (round 1): Brush with oil, chili powder, salt, pepper. Bake at 180°C for ~30 min.
✅ Cook filling: Sear bacon, sauté onions, and ham.
✅ Make sauce: Mix sour cream with chili sauce, mustard, garlic, dill, parsley.
✅ Assemble & bake (round 2): Add sauce, bacon filling, tomatoes, scallions, and cheddar. Bake another ~15 min until golden.
✅ Make salad: Toss cabbage, cucumber, green onions with olive oil, lemon, salt, sugar & chill.
✅ Serve: Enjoy hot potatoes with melted cheese and tangy fresh salad on the side.
🌟 Why You’ll Love It:
Golden and crispy on the outside, fluffy on the inside, loaded with cheesy bacon flavor and balanced with a refreshing salad. A perfect crowd-pleasing main or appetizer — easy, delicious, and impressive!
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#HasselbackPotatoes #MommyOldRecipes #CrispyPotatoes #EasyPotatoRecipe #SideDish
© The copyright of this video belongs to Origin Media SJC
Can you believe that just a simple scoring of a potato slice can transform it into a crispy, flavorful delight, seasoned all the way through? It may sound simple, but the result is so impressive that anyone who tries it will be pleasantly surprised. First, I wash the potatoes thoroughly, keeping the skins on for extra flavor. Then I slice the potatoes lengthwise into even pieces about 1 cm thick so they cook evenly when baked. Next, I lightly score a few diagonal lines on the surface of each slice. Not too deep, just enough to help the potatoes absorb seasoning and turn out fluffier and more aromatic when baked. Once done, I arrange the potato slices on a baking tray. Now I mix the marinade which includes 30 ml of cooking oil, a pinch of salt, some freshly ground black pepper, and a bit of chili powder for extra flavor. Give it all a good stir. Then I use a brush to evenly coat both sides of the potato slices with the mixture, especially over the scored surface. After that, I place the potatoes in the oven and bake them at 180° C for the first round, about 30 minutes. Don’t forget to preheat the oven. While waiting for the potatoes, I heat up a pan and sear the bacon until the edges are slightly crisp. The rendered fat adds amazing flavor to the dish. Next, I add diced onion and sauté for about 2 to 3 minutes. Once the onion turns translucent and fragrant, I toss in some finely chopped ham. Give it one final stir and turn off the heat. The filling is ready and it smells absolutely delicious. Now I mix sour cream with a bit of sweet chili sauce, a little mustard, a few cloves of minced garlic, some finely chopped dill and parsley. I stir it all together until smooth. And just like that, I’ve got a creamy herbscented sauce with a perfectly balanced richness. After 30 minutes, the potatoes are soft and slightly charred. Take them out and let them cool a bit. Now prepare the other ingredients. First, cut the cherry tomatoes into four pieces. Then, cut the green onions and grate the cheese. Then, I spoon a small amount of sour cream sauce on each potato slice and top them with the sauteed meat mixture. Finally, I sprinkle on a few chopped cherry tomatoes, some chopped green onions, and a generous handful of shredded cheddar cheese. Now I return the tray to the oven and bake for another 15 minutes until the cheese melts and spreads evenly over the potatoes and the edges turn slightly golden and crisp. Next, I thinly slice the cabbage, dice the cucumber, and finally finally chop the green onions. Now I add shredded cabbage, cucumber, green onions into a bowl. Then I add olive oil, lemon juice, a pinch of salt, a bit of sugar, and black pepper. I toss everything well to let the veggies absorb the seasoning. Then chill the salad in the fridge for about 10 minutes. This makes it crisp and refreshing, perfect to serve with the main dish. At this point, the potatoes are perfectly golden and crispy, and the melted cheese looks incredibly tempting. I take the tray out and enjoy them while they’re hot. Now I arrange each potato slice on a plate and serve it with the chilled salad. These twice baked crisscross potatoes are as tasty as they are beautiful. Lightly crispy on the outside and tender inside. Each slice is seasoned and baked to perfection. Then topped with bacon, ham, sauteed onions, and a creamy sour cream sauce. A layer of cheddar is added before baking again, melting into a golden cheesy crust. Rich, flavorful, and balanced with a tangy side salad, this dish works great as a main or a crowd-pleasing treat.