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Wash potatoes, peel half and leave the remaining skin on. Cut into a 3cm dice.
Steam for 20-25 minutes or until tender. Leave to cool, uncovered.
Combine soup mix, butter, sour cream and cream in a bowl.
Pan fry the bacon until crispy and leave to drain on a paper towel lined plate.
Mash the cooled potatoes and mix in sour cream mixture, bacon and half the cheese.
Spoon into a baking dish and smooth to the edges. Create a few swirls with the back of a spoon and scatter over remaining cheese.
Bake for 35-40 minutes or until the cheese is golden.
To serve, scatter over chopped chives.