250 g crème fraiche
100 g grated Parmesan cheese
4 thick bacon slices
The green part of a thin spring onion
salt and pepper
Parmesan cheese chunks for serving
Turn the oven on to 200° degrees. Wash the potatoes well, dry them, and cut them crosswise with two cuts, half a centimetre deep. Wrap them in an aluminium foil, place them on the middle rack of the oven and bake for about one hour and 30 minutes.
Meanwhile, slice the green onion into rounds, cut the bacon into squares and, a few minutes before the cooking time expires, brown it in a frying pan until it becomes golden and crispy.
Take the potatoes out of the oven using tongs, remove the aluminium 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 Parmesan cheese, a generous spoonful of crème fraiche, the browned bacon and the green part of the spring onions. Serve them with Parmesan cheese chunks.