Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Peel onions and cut into fine cubes. Heat oil in a pan. Fry the onions in it at medium heat for about 3 minutes, put aside.
Drain the potatoes, let them evaporate and press them through a potato ricer into a bowl. Add onions and season with salt, pepper and nutmeg. Stir in eggs. Cut 12 square pieces of baking paper (each approx. 15 x 15 cm) and press them into the recesses of a muffin tray (12 recesses).
Line the inside of the edge with 2 slices of bacon. Fill the potato dough into the hollows and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.
Take it out and let it rest for about 5 minutes.
Drain the cucumbers and cut into small cubes. Remove muffins from the baking paper, spread herb curd cheese on top and sprinkle with cucumber cubes.