Step 1

Heat the oven to 400°F. Place 8 ounces cream cheese in a large bowl and let sit out at room temperature to soften while you heat the oven and prep the peppers. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Step 2

Prep the jalapeños. Halve 12 large jalapeño peppers lengthwise. If desired, scrape out the seeds and ribs with a small spoon and discard.

Step 3

Make the filling. Shred 6 ounces sharp yellow cheddar cheese (about 1 1/2 cups). Add the cheddar, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder to the cream cheese and mix with a rubber spatula until well combined.

Step 4

Stuff the jalapeños. Divide the filling between the halved jalapeños (about 1 tablespoon per half). Use a butter knife to smooth the filling so it is flush with the tops of the peppers.

Step 5

Wrap with bacon and secure with a toothpick. Cut 12 slices bacon in half crosswise. Wrap each jalapeño half in a piece of bacon so the ends are tucked under the pepper. Use a toothpick to secure the bacon in place by skewering it from side to side. Arrange the peppers cut-side up on the prepared baking sheet.

Step 6

Bake the poppers for 25 to 30 minutes. Bake until the bacon is crispy and the filling is melted and lightly browned, 25 to 30 minutes.

Step 7

Cool the jalapeño poppers before serving. Let the peppers cool for 10 minutes before serving.