Preheat your oven to 400°F.

Finely dice 2 jalapenos and slice the remaining jalapeno into thin rounds for garnish. For a milder filling, remove the seeds and membranes before chopping.

Wash and scrub the potatoes well, then pat them as dry as possible with a clean kitchen towel.

Poke each potato several times with a fork. Brush all over with olive oil, then sprinkle with salt.

Place the potatoes directly on the oven rack and bake for 35-45 minutes, or until they are fork-tender.

Transfer the potatoes to a cooling rack or plate and let them cool for 15-20 minutes, or until they're comfortable to handle.

Slice each potato in half lengthwise. Using a small spoon, carefully scoop out the flesh, leaving about ⅛ to ¼ inch of potato around the edges and bottom to help the skins hold their shape. Place the scooped potato in a small bowl.

Line a small baking sheet with aluminum foil. Arrange the potato skins cut-side down, brush the outsides lightly with olive oil, and bake for 8 minutes.

Turn the potato skins cut-side up and bake for 8 more minutes, until the edges are crisp.

Add the cream cheese, shredded cheddar, diced jalapeños, and garlic powder to the bowl with the scooped-out potato. Mash and stir with a fork until the filling is smooth and well combined.

Spoon the filling evenly into each potato skin. Sprinkle the tops with the bacon pieces, then return the pan to the oven and bake for 5 minutes, or until the filling is hot and the cheese is melted.

Remove from the oven, garnish with the sliced jalapeno, and serve warm.