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To fully appreciate Flammkuchen-Stuffed Potatoes, it is essential to understand the origins of Flammkuchen itself. This traditional dish hails from the Alsace region of France, bordering Germany, and is often compared to pizza due to its thin, flatbread base topped with an array of savory ingredients. Flammkuchen, which translates to "flame cake," was originally a way for bakers to test the temperature of their ovens using a simple dough topped with seasonal ingredients.

Filled Potatoes Flammkuchen Style

Discover the unique taste of Flammkuchen-Stuffed Potatoes, where classic baked potatoes meet the creamy, savory flavors of the traditional Alsatian dish, Flammkuchen. This recipe features fluffy russet potatoes filled with a delicious mixture of crème fraîche, crispy bacon, sautéed onions, and melted Gruyère cheese. Perfect for family dinners or entertaining guests, these stuffed potatoes are a delightful culinary twist that is easy to prepare and packed with flavor. Enjoy a comforting meal that brings a taste of Europe to your table!
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Ingredients
  

4 medium-sized russet potatoes

150 g crème fraîche

100 g sour cream

150 g smoked bacon lardons

1 medium onion, thinly sliced

2 cloves garlic, minced

100 g grated Gruyère cheese

1 tsp fresh thyme, chopped (or ½ tsp dried thyme)

Salt and pepper to taste

Fresh chives for garnish

Olive oil for drizzling

Instructions
 

Prep the Potatoes: Preheat the oven to 200°C (400°F). Scrub the russet potatoes thoroughly and pierce them several times with a fork. Rub them lightly with olive oil and sprinkle with salt.

    Bake the Potatoes: Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

      Cook the Filling: While the potatoes are baking, heat a skillet over medium heat. Add the bacon lardons and cook until they’re crispy and golden, about 5-7 minutes. Remove the bacon and set aside, leaving the fat in the skillet.

        Sauté Onions and Garlic: In the same skillet with the bacon fat, add the thinly sliced onion and cook until soft and translucent, about 5-6 minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat.

          Prepare the Flammkuchen Mixture: In a bowl, combine the crème fraîche, sour cream, thyme, salt, and pepper. Beat until smooth and well blended. Stir in the crispy bacon, sautéed onions, and garlic.

            Stuff the Potatoes: Once the potatoes are cool enough to handle, cut a slit down the center of each potato and gently fluff the insides with a fork. Spoon generous amounts of the Flammkuchen mixture into each potato.

              Top with Cheese: Sprinkle the grated Gruyère cheese over the stuffed potatoes, ensuring they’re well covered.

                Final Bake: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbling and golden.

                  Garnish and Serve: Remove from the oven, drizzle with a bit of olive oil, and garnish with fresh chives. Serve hot for a deliciously creamy and savory treat!

                    Prep Time, Total Time, Servings: 15 min | 1 hr 15 min | 4 servings