Preparation
1 Cook the potatoes with the skin for about 25 minutes. They must remain firm. Drain and let them cool.
2 Brown the bacon in a dry skillet, drain and set aside.
3 Hollow out the potatoes in the shape of boats. Place the recovered flesh in a bowl and mash it with a fork to make a puree. Mix it with melted butter, cream, grated cheese, and bacon. Add salt and pepper.
4 Heat the oven grill.
To finish, pour a layer of coarse salt into the bottom of a baking dish. Place the potatoes stuffed with bacon puree on it. You can add some grated cheese on top. Place under the hot grill until the puree is well browned.