• Preheat your oven to 200 C (390 F).
• Make several parallel slits, about 1/2 inch apart, into each potato top, making sure not to slice completely through. Place 3-5 garlic slices between the slits on each potato, use more if you like. I used a slice of garlic in every slit.
  
• Brush each potato, all sides, with olive oil. Place potatoes on a baking sheet lined with foil and sprinkle generously with salt and pepper.
  
• When the potatoes begin to “fan out”, about 15 minutes depending on your oven and the size of the potatoes, it’s time to add bacon. Carefully slip a chunk of bacon into each slit of the potato and return to the oven. Don’t worry if a slit breaks through, the cheese will hold it together later. Lay a piece of bacon over a slit, then use the handle of a spoon and press the bacon into the slit, folding it as you gently press it in the slit.
  
• Once the potatoes and bacon are fully cooked, use fork to test, you can leave them as is, meaning with the garlic, bacon, salt and pepper, they are delicious no matter what way you have them. If that is your choice, pour a little melted butter and chopped parsley over each potato and put into the oven for about 5 more minutes. To give you an idea on the size of these potatoes, they are in a pie dish.
  
• Or top the potatoes with the Cheddar cheese.
  
• Bake until tops are crispy. The baking process total time is about 1 hour. Transfer to a serving dish and top with the sour cream and chives.
  

For the Sour Cream

• Mix all the ingredients for the sour cream together and refrigerate until use.