-
1
Preheat your oven to 450 degrees F. (230 C) Fry the bacon till it is crispy, drain, cold, and crumble.
-
2
Cut the top off of the head of garlic to reveal the tips of the cloves, drizzle veg.
-
3
oil over the exposed tips and wrap the entire head in aluminum foil.
-
4
Bake the potatoes and the wrapped garlic for 30 to 45 min till the potatoes are fork tender and the garlic is soft and pasty (do not burn the garlic - it gets bitter).
-
5
Allow the potatoes to cold just sufficient so you can safely handle them and cut them in half, lengthwise.
-
6
Carefully scoop out each potato half with a spoon and put the hot pulp into a mixing bowl.
-
7
Set the empty potato shells (boats) aside.
-
8
Squeeze the roasted garlic paste into the bowl, add in the butter and mash the mix well with a potato masher (yes, by hand).
-
9
It's OK if it's a bit lumpy, the lumps add in character.
-
10
Add in salt and pepper to your personal taste and mix well.
-
11
Add in the crumbled bacon bits and the cheese, mix well again.
-
12
Spoon this mix into the potato shells, they should be overstuffed with a dome shaped top.
-
13
Return the stuffed potato boats to the oven and bake for 10 to 15 min till the cheese is melted and the tops brown slightly.
-
14
Remove from the oven, garnish with minced chives, and enjoy.
