1After potatoes cool, scoop out of the skins into a soup kettle. Add half & half, milk, steak season, and heat on low. As the potato mixture heats up, mash the potatoes down some with a potato masher. Stir in sour cream until smooth, this needs to be done before it gets too hot, or sour cream will curdle. Sauté onion in small frying pan in melted butter, when onion is soft add with bacon to potato mixture. Heat just to boiling point; do not bring to full boil. Melt cheddar cheese in just before serving, top with chopped chives. Serve with sourdough or any artisan bread.