1. Preheat the oven to 375°F.

2. Brush the potatoes under water. Place the potatoes on squares of aluminum foil. Close in papillotes. Cook for about 50 minutes.

3. Increase the oven temperature to 425°F.

4. Remove the potatoes from the papillotes. Cut a hat on each potato. Empty the flesh of the potatoes.

5. In a saucepan, mash the flesh of the potatoes with the butter and cream. Add 100 g of Fleuron cheese cut into slices. Over low heat, mix until the cheese is melted.

6. In a pan, drop the sliced onion in a nut of butter. Add the bacon. Lightly brown. Generously pepper. Add to the potato preparation.

7. Fill the potato skins. Cover each with 2 thin slices of Fleuron.

8. Put in the oven until the surface is golden brown. Remove from the oven, and serve with a salad or a grill.