In a medium mixing bowl mix together the cold potatoes, cream cheese and eggs. In a separate bowl, mix together the flour, seasonings and baking powder until fully combined then mix into the potatoes. Add the cheese, bacon and chives, reserving a small amount of each for garnishing. Mix well.
Use a 4 oz ice cream scoop to separate the potato mixture into cakes. Carefully roll in the crushed potato chips and shape. Place onto a parchment lined pan and refrigerate for 30 minutes. [Tip: Cold potato cakes will better maintain their shape when frying.]
To prepare, heat a couple of drizzles of vegetable oil in a non-stick skillet with 1 tablespoon butter. When the butter has melted add the potato cakes.
Fry over medium-high in batches for 3-4 minutes per side, turning as needed until golden on both sides. Add additional oil and 1 tablespoon butter to the pan between batches.
Remove to a platter and keep warm while frying all of the potato cakes. Serve with a dollop of sour cream, a sprinkle of chives, shredded cheese and crumbled bacon.