Baked Potatoes

Turn the oven on to 400°F. Wash the potatoes well, dry them, and cut them crosswise with two cuts, about a quarter inch deep. Wrap them in an aluminum foil, place them on the middle rack of the oven and bake for about an hour and a half.

Meanwhile, slice the scallion into rounds, cut the bacon into small squares and, a few minutes before the cooking time expires, brown it in a frying pan until it becomes crispy.

Take the potatoes out of the oven using tongs, remove the aluminum foil wrap, press the two ends toward each other to open the potatoes, and season them with salt and pepper. Stuff them with a heaped tablespoon of grated Parmigiano Reggiano cheese, a generous spoonful of crème fraiche or sour cream, the browned bacon and scallions. Serve with Parmigiano Reggiano cheese chunks.