1. Preheat over to 400 degrees. 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.
2. Reduce oven temperature to 350 degrees. Cut small slice off both ends of each potatoe. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 inch-thick shells into bowl with potatoes. Add sour cream,three fourths of the velveeta 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.
3. Bake 30 min.; top with remaining velveeta. Bake an additional 5 minutes or until velveeta is melted. Sprinkle with bacon.
