Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large bowl, toss the quartered potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them in a single layer in the prepared baking dish.

Roast the potatoes for 40 minutes, or until they are fork-tender. While the potatoes roast, cook the diced bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon grease.

In a separate bowl, prepare the 'mud' topping: combine the softened cream cheese, sour cream, buttermilk, minced garlic, and half (1/2 cup) of the shredded cheddar cheese. Mix until smooth and well combined.

Remove the roasted potatoes from the oven. Carefully pour the cream cheese mixture evenly over the top of the hot potatoes, spreading gently to cover. Sprinkle the remaining reserved bacon grease unevenly over the topping for extra flavor depth.

Sprinkle the remaining 1/2 cup of cheddar cheese and the cooked, crumbled bacon evenly over the cream cheese layer.

Return the dish to the oven and bake for an additional 20-25 minutes, or until the topping is bubbly, golden brown, and heated through. Let rest for 10 minutes before garnishing with fresh chives and serving warm.