16jalapenossplit lengthwise, seeds and veins removed
Preheat oven to 400 degrees F. To cook the potatoes, place directly on the oven rack and cook for 30 minutes. Turn, pierce with fork a few times, and continue cooking for another 30 minutes. They should feel soft when gently squeezed at this point. If the potatoes are still hard, cook for another 15 minutes, check for softness again, and either remove from oven if soft or continue rotating, cooking and squeezing. Allow potatoes to cool enough to handle.
Remove the peel from the potatoes and discard. Add cooked potato to a large bowl.
Combine potato with butter, sour cream, and cheese until well combined. Season with salt and pepper to taste. When the mixture is seasoned enough that you want to grab a giant spoon and eat the entire bowl right then and there, then you're ready to fill the jalapenos.
Scoop the mixture into the halved jalapenos. I found it easiest to squeeze the amount I wanted to fill into an egg shape and then pressing it into the jalapeno. The filling will create a mound over the edge of the pepper.
Smash the cooked bacon pieces into the top of each potato mixture.
At this point, they can either be refrigerated to cook later or you can heat them up now.
If at room temperature, broil on low until golden brown, 5-10 minutes. If removing from the refrigerator, heat in preheated 400 degree F oven until heated through and then broil until golden brown.