Poke hole around potatoes with a fork. Bake in the oven at 375° for 45 minutes to an hour. When you slightly press the sides they give and are soft, that's how I tell when they are done (do this with an oven mitt on, not your bare hands, ouch!)
While potatoes bake, brown the bacon until it's the crispiness you love. Drain the fat. In mixing bowl add all other ingredients except the 1/4 cup gruyere cheese.
With your hand covered in an oven mitt, hold the potato horizontal and remove the top skin with a knife. Set the "tops" aside and using small spoon, scoop out as much potato as you can without tearing the skin.
Add the scooped out potato to the mixing bowl with everything else and stir to combine (make sure the butter gets melted.) Carefully use the mix to fill the potatoes back up (careful not to tear the skin.) This will make them overflow with stuffing and that's a good thing.
Top potatoes and the potato tops with the remaining gruyere cheese. Put back in the oven and bake 30 - 45 minutes, until the cheese is lightly brown on top.
Remove to plate or serving dish and top with those cute little cheese covered tops. I hope you enjoy, we sure did!