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Preheat oven to 200C/180C fan forced. Heat cream, garlic and thyme in a small saucepan over medium heat. Cook for 3 minutes or until just simmering. Remove from heat. Season with pepper. Set aside to infuse flavours.
Meanwhile, place 1 potato half, cut-side down, on a chopping board. Place a bamboo skewer on each side of the potato. Use a sharp knife to make thin cuts (do not cut all the way through, skewers will help to prevent this). Repeat with remaining potato halves.
Place potatoes, flat-side down, in a large roasting pan. Sprinkle with half the cheese and half the bacon. Strain cream mixture through a fine sieve into a jug. Discard solids. Add soup mix to cream mixture and whisk until well combined. Pour cream mixture over potatoes. Cover pan tightly with foil. Bake for 40 minutes or until potatoes are just tender.
Sprinkle potatoes with remaining cheese and bacon. Bake, uncovered, for a further 30 minutes or until potatoes are golden and tender. Sprinkle with chives to serve.