Description
Experience the rustic charm of German cuisine with these Flammkuchen-style stuffed potatoes, filled with a savory mixture of beef, onions, and cheese. This comforting dish is simple to make and perfect for any occasion.
Ingredients
Scale
- Large starchy potatoes (Russet or Yukon Gold)
- 1 medium onion
- Ground beef
- Crème fraîche
- Gruyère or Emmental cheese
- Fresh chives or parsley
Instructions
- Preheat your oven to 200°C (400°F).
- Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape while baking. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender.
- While the potatoes are baking, heat a skillet over medium heat. Add a splash of oil, then sauté the chopped onion until translucent. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with salt, pepper, and any additional spices you enjoy.
- Once the beef is cooked, remove it from heat and stir in the crème fraîche and half of the cheese. Mix in chopped herbs for added freshness.
- When the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving enough to create a sturdy shell.
- Spoon the beef mixture into the hollowed-out potato halves, pressing gently to pack the filling. Top with the remaining cheese.
- Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Once done, remove the potatoes from the oven, sprinkle with extra herbs if desired, and serve warm.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Choose large, starchy potatoes for the best texture. Feel free to customize your filling with other ingredients like sautéed mushrooms or spinach. You can prepare the filling in advance and store it in the fridge.