Wash and dry the potatoes, oil them, wrap them in aluminum foil.
Bury them in ashes or failing that, bake them in the oven. Let them cook for 40 to 60 minutes depending on their size. Check for doneness by pricking them with the tip of a knife or a lint needle.
Grate the crusted cheese with a coarse grater
Cut the ventrèche into small bacon bits, brown them in a pan until crispy, drain them, discard the rendered fat. In a sauté pan pour 2 tablespoons of fresh cream, pepper from the mill and simmer for 3 minutes. Book.
Remove a hat from the potatoes, carefully hollow out the inside, mash the pulp with a fork, divide it into two bowls. To the contents of the first bowl, add the butter, grated cheese, nutmeg and chopped herbs.
In the second bowl, add the remaining cream and the bacon bits.
In a mortar, pound together the Guérande salt and the Sichuan pepper.
Garnish each potato with these two preparations by overlapping them, then spread over the salt and Sichuan mixture
Cover with three-quarter caps so that the filling remains visible
Serve very hot
