Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan, lining it with parchment paper.

Boil half of the Russet potatoes in salted water until tender, around 20-25 minutes, then mash them until smooth.

Cook chopped bacon in a skillet over medium heat for about 5 minutes until crispy, then drain on paper towels.

Sauté diced onions in the same skillet until translucent, about 5-8 minutes, then let cool slightly.

Grate the remaining Russet potatoes and squeeze out excess moisture using a kitchen towel.

In a mixing bowl, combine the mashed and grated potatoes with bacon, sautéed onions, cream, eggs, and seasonings.

Pour the mixture into the prepared loaf pan, smoothing the top, and bake for 50-60 minutes.

Let the Potthucke cool in the pan for about 30 minutes before slicing.