Preheat oven to 425°F. Cook bacon on to desired crispiness and reserve some of the fat. Chop the bacon and set aside.

Season broccoli with oil, salt, and pepper. Roast for 10-12 minutes. Chop into smaller pieces and add to chopped bacon. Turn the oven down to 400°F.

Make a 50/50 mixture of bacon fat and neutral oil and rub on washed potatoes. Season with salt and pepper and bake for 60-70 minutes. During the last 10 minutes or so, put milk, half of the butter, and crushed garlic in a sauce pan on the stove and bring to a low simmer. Do not allow milk to scald.

When potatoes are cooked, remove from oven and let set until just cool enough to handle. Try find an orientation where the potato will sit nicely and then cut off about the top 10%. You want to bulk of the potato to stay whole. Scoop out middles, maintaining the potato shell. Return shells to the oven for 5-7 minutes to dry and strengthen.

Rice or mash the potato filling. Add 1-2 tsp bacon fat while potatoes are hot. Add the warm milk and butter, removing the crushed garlic. The texture here is a preference, you can go as smooth as you like. Stir in broccoli, bacon, and cheeses. Season with salt, pepper, and vinegar. Taste and adjust. The mixture can take a decent amount of salt.

Fill each potato generously, these sit well a little overfilled but you may have more filling than will fit. At this stage, the potatoes can be left to cool on the counter and then stored in the fridge for up to 24 hours before baking.

In a small bowl mix your crackers with 2 tbsp melted butter and sprinkle over the top. Return to the 400°F oven for 15-20 minutes. If these are coming out of the fridge, add about 5-10 minutes to bake time.

Top with chives, black pepper, and extra bacon to serve