•  Bake Potatoes: Scrub potatoes with a vegetable brush (affiliate link) and either bake in the oven or in an Instant Pot. 
• Meanwhile, fry bacon in a cast-iron skillet along with the unpeeled garlic cloves. When the bacon is crisp and the garlic is toasted, remove both and drain on paper towels. Crumble the cooled bacon and peel the garlic.
• Carve Potatoes: When the baked potatoes are cool enough to handle, slice them in half and scoop out most of the flesh, leaving approximately ¼" thickness all around. Brush the potatoes (including the bottoms) with some of the bacon fat, then broil on low for 5 minutes or until the potato skins are golden brown around the edges and slightly crispy.
• Prepare the Filling: Add the potato flesh to a medium-sized bowl and mash with a fork or a potato masher (affiliate link). Add ranch seasoning, salt, black pepper, sour cream, half and half, and half of the shredded cheese. Run the garlic through a garlic press and add to the bowl along with ½ of the bacon crumbs. Mix thoroughly until combined.
• Fill Potato Skins: Spoon the potato filling mixture into the potato skins. Top with the remaining shredded cheese and bacon bits.
• Smoke Potatoes: Preheat Traeger or pellet grill to 450-degrees F. Add prepared potatoes and smoke for 15 minutes, or until the filling is cheesy and bubbly.

Optional Oven Instructions

• Instead of popping the twice-baked potatoes into the smoker, place the tray on the top rack of the oven and broil on low until the cheese is melted and the filling is bubbly. This should only take a few minutes. Watch carefully so that they don't burn.
• How to Serve: Top with sour cream and sliced scallions before serving. If serving picky eaters, leave some as-is. Another option is to serve the sour cream and scallions on the side and let each person decide for themselves.