Meanwhile, melt the butter in a frying pan. Add bacon and fry over medium heat until it begins to crisp. Add cream and cheese, then reduce heat to low for 2-3 minutes, stirring, until thickened slightly. Season with salt and pepper.
Use a folded tea towel to hold a hot potato, then use a knife to cut a deep cross in the potato. Allow the steam to escape, then press gently on the sides to push a little of the soft flesh up.
Place potato on a plate, spoon over the sauce, garnish with chives and serve with a salad.
Serving size: 4
Recipe courtesy of delicious.com.au