Scrub potatoes and pierce each several times with a fork.

Place in large bowl and coat lightly with oil, then sprinkle with Kosher salt.

Bake at 375 degrees for one hour fifteen minutes, or until they're cooked through and pierce easily with a fork. (Note: I wrapped mine in foil, but next time will cook them directly on the rack for a crispier skin.)

When the potatoes are done, let them cool until you can handle them easily.

Meanwhile, cut off stems and roast your jalapeños. (I just broiled mine on a little cookie sheet in the toaster oven for a few minutes.)

Place roasted peppers in a plastic baggie and seal for five minutes to steam, then remove the skin under cold running water.

De-seed if desired for a milder taste, or leave seeds in for spicier potatoes.

Chop peppers, then add them to a large bowl with cream cheese, ½ cup of the cheddar cheese, seasoned salt, garlic powder, and bacon bits.

Slice each potato in half lengthwise and place skin-side down on a rimmed cookie sheet.

Scoop out the middles and add to your cheese mixture, doing your best to keep the skins intact for refilling.

Mash the potato into the cheese mixture until it's at your desired consistency, then stir with a spoon until cheese is melted and ingredients are combined.

Scoop your filling back into the hollowed-out potato skins, then top these with your reserved ½ cup of cheddar cheese.

Sprinkle with bacon bits.

Bake at 375 degrees for 15 minutes, then broil for another 5 minutes to brown up the topping.

Garnish with chopped chives, parsley, or green onions if desired.