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Flammkuchen, also known as tarte flambée, has its roots in Alsace, a region that has been influenced by both French and German culinary traditions. Traditionally, it was crafted by Alsatian farmers to test the heat of their wood-fired ovens. The dough was rolled out thin and topped with a mixture of crème fraîche, onions, and lardons, showcasing local ingredients. This rustic dish embodies the spirit of communal eating, often enjoyed during gatherings and celebrations.

Filled Potatoes Flammkuchen Style

Discover the mouthwatering flavors of Flammkuchen Stuffed Potatoes, a unique twist on the traditional German dish. Combining baked russet potatoes with a creamy filling of crème fraîche, savory bacon, and Gruyère cheese, this recipe is perfect for cozy dinners or gatherings. Whether you enjoy them as a main course or share them with family and friends, these stuffed potatoes are a delightful blend of hearty and gourmet. Explore the origins and preparation steps to create a dish that will impress everyone at your table.
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Ingredients
  

4 large russet potatoes

150g crème fraîche

100g sour cream

150g bacon lardons or pancetta, diced

1 small onion, thinly sliced

1 cup shredded Gruyère cheese (or Emmental cheese)

2 tablespoons fresh chives, finely chopped

Salt and black pepper, to taste

1 tablespoon olive oil

Optional: 1 teaspoon caraway seeds for added flavor

Instructions
 

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

    Bake the Potatoes: Wash the russet potatoes thoroughly and prick them several times with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are soft and a fork easily pierces the skin.

      Prepare the Filling: While the potatoes are baking, heat the olive oil in a skillet over medium heat. Add the diced bacon lardons or pancetta and cook until crispy. Add the sliced onions and cook until they are translucent and slightly caramelized (about 5-7 minutes). Season with salt, black pepper, and (if using) caraway seeds. Remove from heat and let cool slightly.

        Mix the Cream Base: In a mixing bowl, combine the crème fraîche and sour cream. Add salt and black pepper to taste. Stir in the cooked bacon and onion mixture, followed by half of the shredded Gruyère cheese. Mix well until everything is combined.

          Prepare the Potatoes: Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they can be handled. Carefully cut each potato in half lengthwise and scoop out some of the flesh, leaving a thin layer of potato to maintain structure.

            Stuff the Potatoes: Fill each potato half generously with the cream and bacon filling. Top each filled potato with the remaining Gruyère cheese.

              Bake Again: Place the stuffed potatoes back on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes or until the cheese is melted and bubbly, and the tops are golden.

                Garnish and Serve: Once out of the oven, sprinkle the stuffed potatoes with fresh chives for a burst of color and flavor. Serve hot.

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