Preheat your Traeger grill to 325ºF with the lid closed.

Use a knife to remove the top from the bulb of garlic and peel the outer paper layers away. Place the bulb in a sheet of aluminum foil and drizzle with a teaspoon of olive oil. Add a pinch of salt and pepper on top and close the foil. Set aside.

Wash and dry the potatoes. Use a fork to poke holes around them before rubbing with the remaining olive oil and sprinkling with salt.

Add the bacon slices directly to the grill grates along with the potatoes and garlic packet.

Cook the bacon for 15-20 minutes, watching the slices on the edges of the grill as they may cook faster. Transfer the cooked bacon to paper towel and set aside.

Increase the temperature to 450ºF and continue cooking the potatoes until they're fork tender or 200ºF inside, about another 15-25 minutes. Leave the garlic on with the potatoes.

Let the potatoes cool while you chop the smoked bacon and mix it with the roasted garlic (remove from the bulb), Greek yogurt, 6 oz of cheese, parsley, and black pepper. Reserve a pinch or two of bacon for garnishing.

Slice the potatoes in half and use a spoon to scoop out the inside into the yogurt mixture. Mix everything together before adding back to the potato skins.

Top with remaining 4 oz of cheese and place directly on the grill grates for 15-20 minutes until the cheese is melted and golden brown in spots. Top with chopped bacon and chives.