1.   First, prepare the full package of bacon using my oven method (will result in more even cooking and less shrinkage) – let cool and then chop into even, small pieces. When the bacon is chopped, divide the bacon pieces into 2 separate bowls – 1/4 of the bacon to be reserved for garnish

2.   Cut the jalapeno peppers lengthwise – cut through stem as well. Clean to remove the seeds and inner ribbing from the inside – set aside

3.   Preheat your oven to 370 F or 190 C

4.   Into a medium bowl, add the soft cream cheese and press with fork to loosen. Add the finely grated cheddar cheese and, with a fork, toss to combine. And the chopped green onion/scallion or chives. Stir to combine. Sprinkle the garlic powder, onion powder and the salt over the surface of the cheese mixture. Stir and toss to combine well

5.   Use a tablespoon and stuff each half of the prepared jalapeno peppers, press the filling firmly into the cavity, repeat until all 10 halves are stuffed. Place the reserved bacon pieces on top of the stuffing – distribute evenly among the 10 halves

6.   Place the stuffed jalapeno poppers onto a grilling oven-safe pan or into a casserole dish. Place into the middle position of your preheated oven and bake for 15 minutes. Let cool before serving. Enjoy!