Heat a splash of oil in a pan over medium-high heat and sauté the bacon and onions until cooked through and caramelised. Transfer to a large mixing bowl and stir through the onion soup mix, cream cheese, sour cream and tasty cheese. Set aside.
Using a serrated knife, cut a 4cm lid off the top of the loaf. Scoop out the inside, leaving a 2cm thick border. Place in the middle of a baking tray and arrange the Louisiana Tenders and extra bread around the outside.
Fill the cob loaf with the bacon & cheese mixture and bake in the oven for 20 minutes, until the cob loaf is toasted, the inside is bubbling and the tenders are cooked through.