200g cheese - we used Herbi but any of our cheeses should work well too!
Heat oven to 200c. Place the potatoes on a baking tray, prick all over with a fork, cover with olive oil and season with salt and pepper. Bake your potatoes in the oven for about 1 hr 15 mins, until their skins are crisp and the inside is soft when pricked with a fork.
Meanwhile, heat the butter in a frying pan on a medium heat. Add the onion and gently cook until soft and brown. Add the lardons and fry until crisp. Remove and set aside.
Once cooked, halve each potato lengthways (be careful as they’ll be hot!), then scoop out the middle of each potato into a bowl, leaving just a thin layer of potato in each skin. Crush the potato with the cream, season before folding in the onion, bacon, cheese and ¾ of the chopped parsley. Spoon this back into the potato shells and place back in the oven for 10-15 mins, or until crisp on top. Add a little extra parsley and cheese if preferred.