Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, add chopped bacon and cook over medium heat until crispy and golden brown, about 6-8 minutes.

In the same skillet, add diced potatoes to the bacon drippings, cooking over medium heat until tender and golden, approximately 10-12 minutes.

In a mixing bowl, whisk together the large eggs and heavy cream until fully combined. Season generously with salt and pepper.

Pour the egg mixture over the potatoes, gently stir to combine, then sprinkle the bacon and cheese on top. Cook on the stovetop for about 3 minutes.

Carefully transfer the skillet to the oven and bake for 15-20 minutes, until golden brown and the center is set.

Let the frittata rest for 5 minutes before garnishing with fresh chives.