Place the potatoes in a large stock pot, cover them with water and boil them in their jackets until tender - about an hour. Drain off the water, allow the potatoes to cool until they're comfortable enough to handle, then peel them and cut them into ½-inch cubes.
Heat the oven to 375 F.
Melt the lard in a wide oven-proof skillet, then toss in the bacon. Render the bacon in the hot fat until it becomes crispy. Turn off the heat of the stove, add the potatoes to the pan, taking care to evenly distribute the rendered bacon among them. Stir in the finely grated liver, and the cheese.
Transfer the skillet to the oven and bake it for 25 to 30 minutes. Sprinkle with fresh parsley, and serve.
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