Grate the lemon zest and squeeze the juice and whisk together with the cream to create a dipping sauce for the potatoes. Leave to chill in the fridge. Next, cut the potatoes in half and boil until softened. Cool slightly then use a Parisienne spoon to scoop the potato flesh and create a space for stuffing. Heat a little oil in a pan and sauté the chili, garlic, ginger and spring onions without browning until softened. Add in the Cheddar cheese and use this mixture to stuff the potatoes. Wrap with the bacon and grill until golden brown. Serve with the prepared sour cream dip on the side.