Heat the oven to 400 F (200 C).

Warm 1 tablespoon oil in a skillet over medium heat. Stir in the garlic and cook for about 1 minute, until fragrant.

Toss the potatoes with the remaining tablespoon of oil in a microwave-safe bowl. Microwave until fork-tender, approximately 6 minutes, checking and continuing in short bursts if necessary. Let cool for about 5 minutes, until safe to handle.

Halve each potato. Scoop the centers into a bowl while keeping the skins intact. Reserve matching pairs of shells.

Mash the scooped potato with the cooked garlic, Gouda, onion powder, salt, and pepper. Refill the shells and bring each pair back together.

Wrap each filled potato with a short bacon piece, placing the bacon seam underneath on a baking sheet. Bake for 15 to 20 minutes, until the bacon is cooked and crisp. Serve warm.