Cook the potatoes for 20 minutes in salted boiling water, then take them out and remove the middle of potato with a spoon.
Fry the bacon in the pan. Spread a layer of the crème fraîche in the bottom of each potato skin and add the cooked bacon on top. Crack an egg into each potato and sprinkle grated mozzarella on the egg white.
Bake for 15 minutes at 180°C. After baking, sprinkle with salt and pepper and a little chopped parsley before serving.