Bake the potatoes in the oven for an hour (or until tender) at 180 oC – you can use a microwave if you are short on time
Allow the potatoes to cool a bit then remove the skins

Place a drizzle of olive oil in a large pan over a medium heat
Sauté the onion and garlic for 5 minutes

Stir in the potatoes, dairy free milk and stock
Bring to the boil and simmer for 5 minutes

Stir in the oregano and season to taste
Divide between four bowls and top with the chives, cheese and bacon