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

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!

Notes

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.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes

Nutrition

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

Keywords: Cheesy stuffed potatoes, Reblochon baked potatoes, bacon and cheese potatoes, French-style stuffed potatoes, creamy potato recipe