Go Back
Flammkuchen, a traditional dish hailing from the Alsace region of France, is a beloved culinary treasure known for its crispy crust topped with a delightful blend of flavors. This dish, often referred to as "tarte flambée," typically features a thin layer of dough smeared with crème fraîche, adorned with lardons, onions, and a sprinkling of cheese. While Flammkuchen is a delightful treat in its own right, we are about to embark on a culinary adventure that transforms this classic dish into a comforting, hearty version: Flammkuchen-Style Stuffed Potatoes.

Filled Potatoes Flammkuchen Style

Discover a new spin on a classic favorite with Flammkuchen-Style Stuffed Potatoes! This comforting dish combines the crispy, smoky flavors of traditional Flammkuchen into a hearty baked potato. Using simple ingredients like creamy crème fraîche, savory lardons, caramelized onions, and fresh herbs, these stuffed potatoes create a satisfying meal perfect for any occasion. Follow our easy step-by-step guide to impress your family and friends with this delicious fusion!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized thin-skinned potatoes (like red or yellow potatoes)

150g crème fraîche

100g sour cream

100g thinly sliced lardons or pancetta

1 small red onion, thinly sliced

1 tablespoon olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon fresh chives, finely chopped (for garnish)

Salt and pepper to taste

50g grated Gruyère cheese (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 200°C (400°F).

    Prepare the Potatoes: Wash the potatoes thoroughly and pierce them several times with a fork. Rub the skins with a little olive oil and salt. Place them directly on the oven rack or on a baking sheet and bake for about 45-60 minutes until tender.

      Cook the Lardons: While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the lardons or pancetta and cook until crispy, about 5-7 minutes. Remove them from the skillet and set them aside on a paper towel.

        Sauté the Onions: In the same skillet, add the sliced red onions and cook in the rendered fat from the lardons until soft and caramelized, about 8-10 minutes. Season with salt, pepper, and fresh thyme. Set aside.

          Make the Filling: In a mixing bowl, combine the crème fraîche and sour cream. Stir well and season with salt and pepper. Add the sautéed onions and crispy lardons, mixing until well combined.

            Stuff the Potatoes: Once the potatoes have finished baking and are cool enough to handle, slice them in half lengthwise and gently scoop out a portion of the flesh, creating a boat. Leave some potato on the skin for structure. Mix the scooped potato flesh into the crème fraîche mixture.

              Add Cheese (Optional): If using, fold in the grated Gruyère cheese into the filling mixture.

                Fill the Potatoes: Generously spoon the filling mixture back into each potato half, mounding slightly. Place them back on the baking sheet.

                  Final Bake: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the filling is heated through.

                    Garnish and Serve: Remove from the oven, sprinkle with fresh chives, and serve hot, drizzled with a little extra crème fraîche if desired.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 4 servings