Stuffed Potatoes at the Auvergnate

Preheat the oven to 400°F (200°C).
Pierce the potatoes with a fork and place them directly on the oven rack. Bake for about 1 hour, or until tender when pierced with a fork.
Prepare the Filling:

Once the potatoes are baked, remove them from the oven and let them cool slightly.
Slice the top off each potato and carefully scoop out the flesh, leaving a small border around the edges to maintain the shape.
Mix the Filling:

In a bowl, combine the scooped-out potato flesh with sour cream, heavy cream, grated Gruyère cheese, crumbled bacon, salt, and pepper.
Mash and mix everything together until smooth and creamy.
Stuff the Potatoes:

Spoon the creamy potato mixture back into the hollowed-out potato skins, distributing it evenly among the four potatoes.
Bake:

Return the stuffed potatoes to the oven and bake for another 15 minutes, or until the tops are golden and slightly crispy.
Serve:

Serve hot, garnished with additional crumbled bacon or fresh herbs if desired.
Serving and Storage Tips: