Wash potatoes, pat dry, pierce about 8 times per potato with a fork and wrap each one in foil.
Bake potatoes at 400 degrees for about an hour. Times will vary depending on size, check doneness after 1 hour: a fork should be easily inserted through the center of potato when done. If they are still hard, bake another 30 minutes and check again.
While the potatoes are cooking, rinse and chop up about 1/4 cup of chives.
Line 2 paper towels on a large dinner plate, lay down 6 slices of bacon in a single layer, top with 2 more paper towels and cook in the microwave for about 6 minutes.
When potatoes are done, let them cool off for a few minutes, then remove potatoes from skin and put the insides into a mixing bowl.
Mash up the potatoes a bit, using a fork or masher.
Add salt and pepper to your liking.
Add butter and milk, mix together with potatoes.
Mix cream cheese in by hand or use a mixer.
Crumble the cooked bacon into the mixture. Mix the bacon and chives into the potatoes.
Spray a glass pan with non-stick cooking spray. I use a 9x13 pan for 10 potatoes, use a smaller size if you use less ingredients.
Spread a thin layer of the potato mixture across the pan (about 1/4 of the mixture).
Mix 1 cup of shredded cheese to the rest of the mixture.
Spread the rest of the mixture in the pan, top with the rest of the cheese.
Do not cover, bake in oven at 350 degrees for about 10 minutes. Cheese should be melted and a little bubbly.