Preheat the oven to 400˚F. Cut the top off the head of the garlic. Wrap the head in aluminum foil, leaving the top exposed. Roast garlic for 45 minutes until browned and softened.

Squeeze the garlic out into a bowl and mash with a fork well. Whisk in mayonnaise, lemon juice, grated parmesan, cayenne pepper, and Worcestershire sauce. Taste and season with salt and pepper as desired. Place in the refrigerator until ready to use.

Preheat the grill.

In a shallow pan filled with cold water, soak wooden skewers for 15 minutes. You can skip this step if you are using metal skewers.

Bring a large pot of water to boil over high heat. Add mini gold potatoes and boil until just tender, about 10 to 13 minutes. Strain and place potatoes on a cutting board. When the potatoes are cool enough to handle, cut the potatoes in half.

Thread potatoes and halved slices of Wright® Brand Hickory Bacon onto the skewers, alternating as you go. Place skewers on grill, grilling for 5 to 7 minutes per side, until bacon is cooked through and crispy.

Place skewers on a serving platter. Drizzle skewers with roasted garlic aioli, dot with sour cream, and sprinkle with chives and red pepper flakes. Serve immediately.