Preheat your oven to 180°C (350°F). Cut the tops off the pumpkins and hollow them out, removing the seeds. Brush the insides with olive oil, salt and pepper. Bake the hollowed-out pumpkins for 20 to 25 minutes in the oven, until tender.
Meanwhile, peel and dice the potatoes, then cook in boiling salted water for about 10 minutes. Drain and set aside.
In a frying pan, brown the bacon with the chopped onion until golden. Add the potatoes and sauté for a few minutes.
Off the heat, stir in the crème fraîche and season with salt, pepper and a pinch of nutmeg.
Remove the pumpkins from the oven and stuff them with the potato, bacon and onion mixture. Place slices of Reblochon on top.
Return the stuffed pumpkins to the oven for 10 to 15 minutes, until the Reblochon is melted and golden.
Serve piping hot, accompanied by a green salad for a complete meal.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 520 kcal | Servings: 4 servings
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