Potatoes baked in their skins

Preheat the oven to 200 degrees. Wash and dry the potato tubers - the skin should be dry so it will brown and become crispy. Rub each potato with a little olive oil and salt and place in the oven for 1 to 1.5 hours.

Half an hour before the potatoes are ready, place unpeeled garlic cloves on a sheet of foil, season with salt and pepper, add some butter and a tablespoon of olive oil. Wrap it up and place it in the oven.

While the potatoes and garlic are baking, finely chop the bacon slices and lightly fry them until golden in a well-heated dry pan. Set aside for a while.

Remove the potatoes from the oven and let them cool. Using a sharp knife, cut the potatoes in half lengthwise, then carefully scoop out the flesh with a spoon, trying not to damage the skin, and transfer it to a large bowl.

Add peeled roasted garlic, sour cream, a bit of olive oil, chopped herbs, fried bacon, almost all grated cheese (except for five or six tablespoons) to the bowl and mix gently, trying not to turn the mixture into puree.

Using a tablespoon, fill each potato half with the prepared filling and place them skin-side down on a wide baking tray. Preheat the grill in the oven well.

Place a couple of cubes of very cold butter on each potato slice and sprinkle with the remaining grated cheese. Send to the oven for seven to ten minutes.

Bake the potatoes until a light golden crust forms. Slightly cool the cooked wedges and serve immediately, drizzled with a small amount of olive oil.