Boil the potatoes in a pan, without pealing them.
Remove the water and leave them to cool for 20 minutes approximately.

While they are cooling, finely chop the onions and set them aside.

Scoop out the flesh from the potato lengthways, leaving 0.5 cm of flesh under the skin.
Place them in a baking dish.

Mash the potato flesh on a bowl with a fork and add the chopped onions.

Preheat your oven to 150°C (thermostat 5).

Cook the bacon in a frying pan (or microwave), then finely chop it using a blender and add them to the flesh and onions.

Pepper the potato mix, add 30 cl of liquid cream and mix well.

Fill the potatoes skins with the mix.
Just before placing them in the oven, add a few drops of cream on each potato to ensure they remain soft.

Cook them for 20 to 30 minutes, until the top is golden.