Move the oven rack to the middle position and preheat to 400 degrees F.
Line a standard size cookie sheet with foil. Lightly grease the foil with nonstick cooking spray.
PREP JALAPEÑOS:
Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
MAKE FILLING:
Add cream cheese, cheddar, onion powder, garlic powder, salt, pepper, and all but 2 Tablespoons of the crumbled bacon to a medium bowl (reserve 2 Tablespoons of crumbled bacon for the topping). Use a handheld mixer to beat the mixture until creamy and combined, about 1 minute.
ASSEMBLE JALAPOÑO POPPERS:
Use a spoon to fill each jalapeño with the cream cheese mixture, and place them on the prepared cookie sheet.
Sprinkle the reserved bacon over the poppers.
BAKE:
Bake for 20-25 minutes, or until the poppers are bubbly.
SERVE:
Let the jalapeño poppers cool for 3 minutes, and then serve.