Flammkuchen-Style Stuffed Potatoes – A German-Inspired Comfort Food

Scrub the potatoes clean and pat them dry. Pierce each potato a few times with a fork to allow steam to escape while baking.
Rub the potatoes with olive oil and season them with salt and pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Step 2: Prepare the Filling
While the potatoes are baking, heat a pan over medium heat and sauté the onion until soft and golden, about 5-7 minutes.
In a mixing bowl, combine the sour cream, crème fraîche, and Dijon mustard. Season with garlic powder, salt, and black pepper to taste.
Step 3: Assemble the Stuffed Potatoes
Once the potatoes are baked, carefully slice them open and scoop out the flesh, leaving about 1/4 inch of potato along the skin.
Mash the scooped-out potato in a bowl and fold it into the sour cream mixture until smooth and creamy.
Stir in the sautéed onions and crumbled bacon. Taste and adjust seasoning if needed.
Step 4: Stuff and Bake
Spoon the filling back into the potato skins, dividing it evenly among them.
Top each stuffed potato with a generous sprinkle of shredded Gruyère cheese.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
Remove the potatoes from the oven and garnish with fresh chives. Serve hot and enjoy!
Serving and Storage Tips