Step 1

Wash potatoes, peel half and leave the remaining skin on. Cut into a 3cm dice.

Step 2

Steam for 20-25 minutes or until tender. Leave to cool, uncovered.

Step 3

Combine soup mix, butter, sour cream and cream in a bowl.

Step 4

Pan fry the bacon until crispy and leave to drain on a paper towel lined plate.

Step 5

Mash the cooled potatoes and mix in sour cream mixture, bacon and half the cheese.

Step 6

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.

Step 7

Bake for 35-40 minutes or until the cheese is golden.

Step 8

To serve, scatter over chopped chives.