Ingredients

For 4 servings:

4 large baking potatoes (Russet or Yukon Gold)
150 g (5 oz) lardons (thick-cut bacon or pancetta, diced)
200 g (7 oz) Reblochon cheese, cut into small pieces
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp crème fraîche or heavy cream
2 tbsp unsalted butter
1 tsp Dijon mustard (optional)
1 tbsp chopped fresh chives (for garnish)
Salt and black pepper to taste

Preparation

Step 1: Bake the potatoes

Preheat your oven to 200°C (400°F). Wash and scrub the potatoes, then pierce them several times with a fork. Place them on a baking tray and bake for about 50–60 minutes until tender.

Step 2: Cook the bacon and onions

While the potatoes are baking, heat a pan over medium heat. Cook the lardons until crispy (about 5–7 minutes). Remove from the pan and drain on paper towels. In the same pan, sauté the chopped onion until golden, then add the minced garlic and cook for another minute.

Step 3: Hollow out the potatoes

Once the potatoes are done, let them cool slightly. Cut off the top third of each potato and carefully scoop out the flesh, leaving about 1 cm (½ inch) of potato near the skin. Place the scooped-out flesh in a mixing bowl.

Step 4: Prepare the filling

Mash the potato flesh with butter and crème fraîche until creamy. Stir in the crispy lardons, sautéed onions, Dijon mustard (if using), and half of the Reblochon cheese. Season with salt and pepper to taste.

Step 5: Stuff and bake

Spoon the filling back into the potato skins, slightly overfilling each one. Top with the remaining Reblochon cheese. Place the stuffed potatoes back on the baking tray and bake for another 10–15 minutes, until the cheese is melted and bubbly.

Step 6: Garnish and serve

Sprinkle with fresh chives before serving. Enjoy while hot!

Variation

Savoyard-style: Add caramelized onions and a splash of white wine to the filling for extra Alpine flavors.
Meat-free version: Replace the bacon with sautéed mushrooms or roasted walnuts for a vegetarian alternative.
Extra crispy topping: Sprinkle some breadcrumbs mixed with melted butter on top before the final bake.

Cooking Note

Choose starchy potatoes like Russet or Yukon Gold for a fluffier filling.
Reblochon can be replaced with Brie or Camembert if unavailable.
For extra creaminess, add a bit more crème fraîche or cheese.

Serving Suggestions

Serve with a fresh green salad dressed in a light vinaigrette.
Pair with a glass of dry white wine like Sauvignon Blanc or Chardonnay.
Enjoy as a side with roasted meats or grilled vegetables.

Tips

Bake the potatoes ahead of time: This will save time when preparing the dish.
Don’t overmix the filling: It should be creamy but still have some texture.
Use high-quality bacon: Smoky, thick-cut bacon adds the best flavor.

Cooking Times

Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Nutritional Information (per serving)

Calories: ~450 kcal
Protein: ~18 g
Sodium: ~650 mg

FAQs

1. Can I prepare these potatoes in advance?

Yes! You can prepare and stuff the potatoes ahead of time, then bake them just before serving.

2. What can I use instead of Reblochon cheese?

Brie, Camembert, or Raclette cheese work well as substitutes.

3. Can I make this without an oven?

You can bake the potatoes in an air fryer at 180°C (350°F) for a slightly shorter cooking time.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.

5. What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal because they have a fluffy texture when baked.

Conclusion

These Stuffed Potatoes with Crispy Bacon and Melted Reblochon are a true indulgence, perfect for cozy nights or special gatherings. The creamy, cheesy filling combined with smoky bacon creates an irresistible dish that everyone will love. Whether served as a main dish or a side, these stuffed potatoes bring the rich flavors of the French Alps straight to your table.

Try this recipe today and enjoy the ultimate comfort food experience! 🥔🧀

Stuffed Potatoes with Crispy Bacon and Melted Reblochon

Author: Imili Johnson
Total Time: 1 hour 35 minutes

Print Recipe

Description

Stuffed potatoes with crispy bacon and melted Reblochon cheese (Pommes de terre farcies aux lardons croustillants et Reblochon fondu) is the ultimate comfort dish, bringing together creamy potatoes, smoky bacon, and the rich, velvety texture of Reblochon cheese. This dish, inspired by the flavors of the French Alps, is a hearty and satisfying meal perfect for cold evenings, family gatherings, or as an indulgent side dish.

Baked until golden and bubbly, these stuffed potatoes deliver a crispy outer skin with a luscious, cheesy, and bacon-infused interior. Serve them with a crisp green salad and a glass of dry white wine for a truly decadent experience.

Ingredients

Scale

For 4 servings:

4 large baking potatoes (Russet or Yukon Gold)
150 g (5 oz) lardons (thick-cut bacon or pancetta, diced)
200 g (7 oz) Reblochon cheese, cut into small pieces
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp crème fraîche or heavy cream
2 tbsp unsalted butter
1 tsp Dijon mustard (optional)
1 tbsp chopped fresh chives (for garnish)
Salt and black pepper to taste

Instructions