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.
Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
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 for 20-25 minutes, or until the poppers are bubbly.
Let the jalapeño poppers cool for 3 minutes, and then serve.