Preheat the oven to 400 degrees.

Chop 2 jalapenos and slice 1 jalapeno. Remove the seeds before chopping if you want them less spicy.

Rinse and scrub the potatoes and dry as best you can with a towel.

Poke holes all over the potatoes with a fork, then brush with olive oil and sprinkle with salt.

Put the potatoes right on the oven rack to bake for 35-45 minutes, until tender.

Take them out of the oven and allow to cool for 15-20 minutes before handling.

Cut the potatoes in half lengthwise and use a small spoon to remove the center of the inside of the potato; leave about ⅛-¼ inch around the edges and the bottom. Put the insides of the potatoes into a small bowl.

Line a small baking sheet with aluminum foil and put the potatoes cut side down onto it, brush with olive oil and return to the oven to bake for 8 minutes.

Flip the potatoes right side up, then bake for an additional 8 minutes.

To the bowl of potato insides, add the cream cheese, cheddar cheese, diced jalapenos and garlic powder. Mix well with a fork.

Remove the potatoes from the oven and fill with the mixture, then top with bacon pieces and bake for an additional 5 minutes.

Remove from the oven, top with a sliced jalapeno and serve.