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4 medium hot, baked Idaho or russet potatoes
4 Tablespoons (1/2 stick or 1/4 cup) butter or margarine, room temperature
2 Tablespoons heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 ounces ripe brie cheese, cut into 1-inch cubes, at room temperature
2 strips of bacon, cooked until crisp and crumbled, or imitation soy bacon bits, optional
3 Tablespoons minced chives
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