PREHEAT oven to 400F. Cut thin slice off top of garlic head to expose

cloves; discard top. Place garlic head on square sheet of foil; drizzle

with oil. Wrap garlic loosely with foil. Prick potatoes in several places

with fork. Bake potatoes and garlic 1 hour.

REDUCE oven temperature to 350F. Cut small slice off both ends of each

potato. Cut potatoes crosswise in half. Scoop out centers, leaving

1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze

garlic out of papery shell into bowl with potatoes. Add sour cream,

three-fourths of the cheddar and the Parmesan cheese; beat until fluffy.

Spoon evenly into shells, mounding filling as necessary to use all the

filling; place in shallow baking dish or muffin pans to help stand up.

BAKE 30 min.; top with remaining cheddar. Bake an additional 5 min. or

until cheese is melted. Sprinkle with bacon.