Preheat the oven to 200°C (fan). Wash the potatoes well (with the skin on). Place each potato on a cutting board and slice a thin piece off the bottom so it sits flat without wobbling. Place two wooden skewers on each side of the potato (or wooden spoons if you don’t have skewers) and cut thin slits across the potato, stopping before you cut all the way through.
Repeat with all the potatoes.
Insert a small strip of bacon into each slit. This takes a little time, but it’s where all the flavor comes from.
In a bowl, combine the butter, olive oil, garlic, rosemary, thyme, oregano, paprika, salt, and pepper. Mix well until the salt dissolves, and brush the potatoes thoroughly, making sure the mixture gets inside the slits.
Cover with parchment paper and foil, and bake in the preheated oven for 1 hour. Remove from the oven, pour the water into the baking tray, and sprinkle the potatoes with Parmesan. Continue baking for another 20 minutes, until the potatoes are golden and the Parmesan has melted.
Serve the potatoes hot. For extra flavor, strain the juices from the tray and drizzle them over the potatoes.
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