1. Boil the potatoes in a pot without peeling them.
2. Drain them and let them cool for about 20 minutes.
3. Meanwhile, finely chop the onions and set them aside.
4. Cut the potatoes in half lengthwise and place them in a gratin dish.
5. Hollow them out, leaving 0.5 cm of flesh inside the skin.
6. Put the potato flesh in a bowl and mash it roughly with a fork, then add the chopped onions.
7. Preheat your oven to 150°C (thermostat 5).
8. Fry the bacon in a pan (or in the microwave), then finely chop it with a blender and add it to the potato flesh and onions.
9. Season the stuffing with pepper, add 30 cl of heavy cream, and mix everything well.
10. You can now refill the potatoes with this stuffing.
11. Just before baking them, add a few drops of cream on each potato to make them softer.
12. Bake for 20 to 30 minutes, until the top is golden brown.