Potato Suzette is a very old recipe, for all intent and purposes a Potato Suzette is a twice-baked potato.    I have tried to google the basic recipe from a historical perspective to no avail.

POTATO SUZETTE

6 large russett potatoes, 1 cup heavy whipping cream, hot, 1/2 stick butter, melted, 6 eggs, 6 tablespoons bread crumbs, butter and toasted,  6 tablespoons parmesan cheese, slices, 4 tablespoons sharp cheddar cheese, grated, 4 green onions, thinly sliced, 3 1/2 tablespoons sour cream, 8 slices bacon fry and crumbled.

Scrub the potatoes clean, place them a plastic bag, and put them in the microwave on potato.  Preheat oven to 300 degrees. Get out a bowl add the bread crumbs and half the cheeses, mix well and set aside. Remove from the microwave and cut the potatoes in half lengthwise. Get out a bowl.  Scoop out the inside of the potato into the bowl.  Mash and whip with an electric mixer.  Add the butter, whipping cream, salt, and pepper, mix well, taste add salt if needed.  Fill the potatoes shells halfway with the potato mixture.   Break 1-egg on top of each potato mixture.  Put the potatoes on a cookie sheet and put in the oven until the egg is set and the cheese is melted and a browned.  Remove the potatoes from the oven. Add the sour cream, remaining cheeses,  green onions, and bacon.  Serve.