Cook the potatoes until done. In the meantime, finely chop the parsley and lay out the bacon on cling film to form a rectangular, closed area. Mash the cooked potatoes with a little milk and the chopped parsley and season with salt and pepper. The consistency should still be a bit dry. In the middle of the laid out bacon slices, form a bar from the mashed potatoes and press a groove lengthways with a wooden spoon. Put raclette cheese cut into strips in this groove and cover again with mashed potatoes. Then fold in the short sides of the bacon slices and then the long sides with the foil.
Bake everything at approx. 180 ° C top / bottom heat in a hot oven for approx. 15 - 30 minutes until the bacon is brown.
If you double the amount of cheese, the raclette bacon bomb with a salad is a complete main course.
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