Split the cooked potatoes in half and scoop out the flesh. Place the skins on a baking tray, keep flesh aside. Chop the chicken breast and shallow fry in a hot pan with a knob of butter, season with salt and pepper. Stir in the leek and cook for further 2 minutes until wilted. Chop the apples and add to the chicken mixture. Pour in the cream and cook till the sauce thickens. Mix in the crushed potatoes. Load the potato skins with the chicken mixture. Grate over the cheddar cheese and bake till golden. Meanwhile, mix the remaining tub of cream with the juice of ½ lemon and drizzle over the baked potatoes, along with the bacon bits and chives.