Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender. Once cool enough to handle, remove the skins, and cut into chunks.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.
In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Stir in corn (optional).
Reserve some bacon, cheese and sour cream for garnish. Stir in the remaining cheeses, remaining bacon and the sour cream. Remove the pot from the heat. Serve hot, topped with the garnishes, like cheese, bacon and chives.
You can also bake your potatoes in the oven. Preheat oven to 350 degrees F and bake the potatoes directly on the rack for 45 minutes or until fork tender.
