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Flammkuchen, often referred to as Tarte Flambée in French, has its roots deeply embedded in the culinary traditions of the Alsace region in France and southwestern Germany. Historically, it was a dish made by farmers to test their wood-fired ovens before baking bread. The simplicity of the ingredients—thinly rolled dough topped with crème fraîche, onions, and lardons—made it a practical food choice for those who needed to make the most of what they had on hand.

Filled Potatoes Flammkuchen Style

Discover the mouthwatering world of Flammkuchen-Stuffed Potatoes, a delightful combination of fluffy baked potatoes filled with the rich flavors of the traditional German dish, Flammkuchen. This innovative recipe layers creamy crème fraîche, savory bacon, and caramelized onions into a perfectly baked russet potato. Perfect for any occasion, these stuffed potatoes are a comforting meal that balances nostalgia and creativity in your kitchen. Dive into the easy preparation steps and enjoy this unique culinary twist.
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Ingredients
  

4 large russet potatoes

200g crème fraîche

150g crème cheese (or fromage blanc)

100g smoked bacon lardons

1 medium onion, thinly sliced

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

Salt and freshly cracked pepper, to taste

50g grated Gruyère cheese (optional)

Fresh chives, chopped, for garnish

Instructions
 

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

    Prepare the Potatoes: Wash the potatoes thoroughly and pierce each one several times with a fork. Place them on a baking sheet and bake in the oven for about 45-60 minutes, or until they are tender and a fork easily slides in and out.

      Cook the Bacon: Meanwhile, heat the olive oil in a skillet over medium heat. Add the smoked bacon lardons and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside. Drain excess fat, leaving about a tablespoon in the skillet.

        Sauté the Onions: In the same skillet, add the thinly sliced onions and sauté them in the residual fat until they are golden brown and caramelized, around 10-15 minutes. Stir in the thyme and season with salt and pepper. Remove from heat.

          Prepare the Filling: In a mixing bowl, combine the crème fraîche and cream cheese, mixing until smooth. Season with salt and pepper to taste. Fold in the sautéed onions and crisp bacon lardons.

            Stuff the Potatoes: Once the potatoes are done, remove them from the oven and allow them to cool slightly. Carefully cut each potato in half lengthwise and scoop out some of the insides, leaving a sturdy shell. Mix the scooped potato with the cream mixture for added fluffiness.

              Assemble: Fill each potato half generously with the crème fraîche mixture. If desired, sprinkle the top with grated Gruyère cheese.

                Bake Again: Return the filled potatoes to the oven and bake for an additional 10-15 minutes, or until the tops are golden and bubbly.

                  Garnish: Remove from the oven and let cool for a couple of minutes. Garnish with freshly chopped chives before serving.

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