Prick the potatoes all over with a fork and microwave on a non-metallic plate, all at once, on a high power for 15 minutes.
After 5 minutes, place a medium baking tray in the oven and preheat to 220°C, fan 200°C, gas 7.
Meanwhile, empty the tins of tomatoes into a medium bowl. Add half of the mixed herbs and whizz together with a handheld blender.
In a large bowl, toss the partially cooked potatoes with half of the oil until coated. Place the potatoes in the oven on the baking tray and bake for 20 minutes, until the skins are crisp.
Meanwhile, heat the remaining oil in a medium frying pan. Add the onion, bacon and peppers, and cook over a high heat for about 8 minutes, until golden.
Stir in the blended tomatoes with the sugar, 100ml of cold water and the remaining herbs. Bring to the boil and simmer for 5 minutes, until the sauce has thickened.
Carefully cut the potatoes open and top with the soft cheese. Season with freshly ground black pepper, to taste, and serve with the bacon and pepper ratatouille on the side.