Go Back
If you’re looking for a dish that marries comfort with sophistication, Flammkuchen-Style Stuffed Potatoes are sure to impress. This recipe combines the heartiness of baked potatoes with the rich, savory flavors of traditional Flammkuchen, a beloved dish from the Alsace region of France. Known for its thin crust topped with crème fraîche, onions, and lardons, Flammkuchen has captured the hearts of many. Now, imagine taking those iconic flavors and stuffing them into fluffy, baked potatoes—what’s not to love?

Filled Potatoes Flammkuchen Style

Discover a delicious twist on comfort food with Flammkuchen-Style Stuffed Potatoes. This recipe combines baked Russet potatoes with the rich flavors of traditional Flammkuchen from Alsace, featuring creamy crème fraîche, savory lardons, and sweet caramelized onions. Perfect as a centerpiece for gatherings or a cozy weeknight meal, these stuffed potatoes are simple to prepare and sure to impress. Dive into a culinary adventure that celebrates the fusion of classic and innovative flavors.
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes

1 cup crème fraîche

1 cup thinly sliced lardons (or bacon)

1 medium onion, thinly sliced

1 cup shredded Gruyère cheese

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

Fresh chives, finely chopped (for garnish)

Instructions
 

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

    Prepare the Potatoes: Scrub the russet potatoes thoroughly under running water, then prick them several times with a fork. Rub them with olive oil and sprinkle with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.

      Cook the Lardons and Onions: While the potatoes are baking, heat a skillet over medium heat. Add the lardons (or bacon) and fry until crispy, about 5-7 minutes. Once cooked, remove them from the pan and set aside, leaving the fat in the pan. In the same skillet, add the sliced onions and sauté until caramelized, approximately 10-15 minutes. Add the smoked paprika, black pepper, and salt, then stir to combine.

        Prepare the Filling: In a mixing bowl, combine the crème fraîche with the sautéed onions and half of the cooked lardons. Mix until well combined. Adjust seasoning if needed.

          Stuff the Potatoes: Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes. Cut each potato in half lengthwise and scoop out a small portion of the flesh to create a cavity. Be careful not to scrape too much; leave some flesh for texture. Mash the scooped-out potato slightly and mix it back into the crème fraîche filling.

            Assemble: Spoon the crème fraîche mixture into each potato half, topping it with the remaining lardons and a generous sprinkle of shredded Gruyère cheese.

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

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with finely chopped chives and serve hot.

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