Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to ‘fan out’ it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with shredded cheese.
Bake until tops are crispy and potatoes are cooked through, about 1 hour.
Meanwhile, to make the Herbed Sour Cream. Combine ingredients in a small bowl, Season, to taste, and refrigerate until use.
Transfer to a platter and top with Herbed Sour Cream and chives.