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Flammkuchen, often referred to as "tarte flambée," is a delightful dish that hails from the picturesque Alsace region of France. This culinary gem is known for its crisp, thin crust topped with a rich blend of ingredients that tantalize the taste buds. Traditionally, Flammkuchen features a base of crème fraîche, adorned with thinly sliced onions, and savory bits of bacon, all of which combine to create a dish that is both comforting and delicious. As a nod to this classic, we’re transforming the essence of Flammkuchen into a cozy and satisfying dish: Flammkuchen-Style Stuffed Potatoes.

Filled Potatoes Flammkuchen Style

Discover a delectable twist on a classic with Flammkuchen-Style Stuffed Potatoes! This recipe combines the creamy, savory flavors of traditional Flammkuchen with the comforting heartiness of baked russet potatoes. Filled with a rich mixture of crème fraîche, crispy pancetta, caramelized onions, and melted Gruyère cheese, these stuffed potatoes are perfect for gatherings or cozy dinners. Elevate your culinary experience while impressing family and friends with this unique and satisfying dish!
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Ingredients
  

4 large russet potatoes

200g crème fraîche

100g sour cream

150g thinly sliced pancetta or bacon

1 medium onion, finely sliced

100g grated Gruyère cheese

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

Salt and pepper, to taste

Olive oil, for drizzling

Chopped chives, for garnish

Instructions
 

Preheat the Oven:

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

      Prepare the Potatoes:

        Wash the potatoes thoroughly and pierce each potato several times with a fork. Place them directly on the oven rack or in a baking dish. Bake for about 45-60 minutes, or until they are tender when pierced with a fork.

          Cook the Pancetta:

            While the potatoes are baking, heat a skillet over medium heat. Add the pancetta or bacon and cook until crispy, about 5-7 minutes. Remove from the skillet and drain on paper towels. Leave a bit of the fat in the pan for the onions.

              Sauté the Onions:

                In the same skillet, add the sliced onions and cook over medium heat until they are soft and slightly caramelized, about 8-10 minutes. Season with salt and pepper.

                  Prepare the Filling:

                    In a mixing bowl, combine the crème fraîche, sour cream, thyme, and half of the grated Gruyère cheese. Mix well to combine. Add the cooked pancetta and sautéed onions to this mixture, and season with salt and pepper to taste.

                      Stuff the Potatoes:

                        Once the potatoes are done baking, remove them from the oven and keep the oven on. Carefully cut open each potato lengthwise, creating a pocket. Use a fork to fluff the insides slightly, then spoon the filling mixture generously into each potato.

                          Add Cheese Topping:

                            Sprinkle the remaining Gruyère cheese over the stuffed potatoes.

                              Final Bake:

                                Place the stuffed potatoes back in the oven and bake for an additional 10-15 minutes, or until the tops are golden and bubbly.

                                  Garnish and Serve:

                                    Remove the potatoes from the oven and let them cool slightly. Drizzle a little olive oil on top, garnish with chopped chives, and serve warm.

                                      Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | Serves 4