Baked Stuffed Potato Boats

4 large baking potatoes
1/2 pound (250 g) lean, sliced, smoked bacon
1 head of fresh garlic
2 tbs. (30 ml) fresh chopped chives
Fresh ground pepper (to taste)
Salt (to taste)
1 tbs. (15 ml) cooking oil
1/4 pound (115 g) unsalted butter
1/2 pound (230 g) grated sharp cheddar cheese

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