Meanwhile, slice the pickles in half horizontally. Using a melon baller carefully scoop out the centers of the pickles. Set aside. NOTE: I found it much easier to just use my finger nail (with a food-safe glove on) to do this.
Line a baking sheet with foil. Add bacon slices and bake for 20 minutes to partially cook the bacon. Remove to a paper towel-lined plate to drain. Cut each pieces in half lengthwise. NOTE: The easiest way to do this is to roll each piece up and then make a single cut down the middle.
Combine the cream cheese, cheddar, and garlic, Working in batches, form about a tablespoon of the cheese mixture into a shape like a fat cigarette that will fit into the cavity of the pickles.
Working in batches, add shaped cheese to the pickle centers. Secure one end of a piece of bacon to the end of the pickle slice by inserting a toothpick horizontally. Wrap the bacon around the rest of the pickle, also securing the other end with a toothpick.
Fire up your Big Easy.
Lightly dust pickle poppers with your favorite seasoning and transfer to a Big Easy basket.
Cook in the Big Easy for 20 minutes or until the bacon starts to char and the cheese has melted.