Lyonnaise Stuffed Potatoes

Ingredients

In this adaptation of Pommes de terre farcies to Lyonnaise cuisine, we incorporate the distinct flavors and ingredients of Lyon. The traditional French dish is enhanced with the addition of sautéed onions, a staple in Lyonnaise cuisine. The use of local Lyonnaise cheese adds a unique flavor profile to the dish, making it a true representation of the region's culinary heritage. We alse have the original recipe for Pommes de terre farcies, so you can check it out.

• 4 large potatoes 4 large potatoes
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 slices bacon, diced 4 slices bacon, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) Lyonnaise cheese, grated 1 cup (100g) Lyonnaise cheese, grated
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the potatoes thoroughly and prick them with a fork. Place them on a baking sheet and bake for about 45-50 minutes, or until tender.
3. 3.
   In the meantime, heat the olive oil in a skillet over medium heat. Add the chopped onion and diced bacon, and cook until the bacon is crispy and the onion is golden brown.
4. 4.
   Add the minced garlic, dried thyme, dried rosemary, salt, and pepper to the skillet. Cook for an additional 2 minutes, stirring occasionally.
5. 5.
   Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut off the top third of each potato and carefully scoop out the flesh, leaving a thin layer of potato on the skin.
6. 6.
   Mash the scooped-out potato flesh and combine it with the cooked onion and bacon mixture. Mix well to incorporate all the flavors.
7. 7.
   Stuff each potato skin with the filling mixture and top with grated Lyonnaise cheese.
8. 8.
   Place the stuffed potatoes back on the baking sheet and bake for another 10-15 minutes, or until the cheese is melted and golden.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Potatoes — Choose starchy potatoes like Russet or Idaho for the best texture and flavor.
• Lyonnaise cheese — If you can't find Lyonnaise cheese, you can substitute it with Gruyère or Emmental cheese for a similar taste.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the onion and bacon mixture while cooking.
• Serve the Lyonnaise Stuffed Potatoes with a side of fresh green salad to balance the richness of the dish.
• Feel free to customize the filling by adding ingredients like mushrooms, spinach, or herbs of your choice.
• To save time, you can bake the potatoes in advance and refrigerate them until ready to stuff and bake.

Serving advice

Serve the Lyonnaise Stuffed Potatoes as a main course accompanied by a side salad. They can also be served as a side dish alongside roasted meats or grilled vegetables.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley on top of the stuffed potatoes before serving. The golden melted cheese and the vibrant green parsley will add visual appeal to the dish.