Wash the potatoes, beat in aluminium foil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Clean and clean the mushrooms and cut them into halves or quarters depending on size.
Wash, clean and halve the tomatoes. Peel onions and cut into slices. Cut bacon into strips and fry in a pan for about 3 minutes until crispy. Fry the tomatoes for the last minute. Remove bacon and tomatoes.
Heat the oil in a frying pan and sauté the mushrooms and onions. Pour chanterelles into a sieve, rinse with water, drain and add to the pan. Dust with flour and deglaze with cream.
Bring to the boil while stirring and fill up with stock. Fold in tomatoes. Season to taste with salt and pepper. Cut the cooked potatoes with a knife and press them apart. Remove aluminium foil.
Arrange potatoes on plates, fill with the ragout and garnish with parsley.