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For the potatoes: Preheat oven to 425 F. Wash potatoes.
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Prick them all over with a fork, brush with melted butter, and lightly season with salt.
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Bake potatoes in a baking pan (mine was 9 x 13) for 45 minutes 1 hour, or until fork tender.
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Remove from oven and let them cool for about 10 minutes, or until you can handle them.
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For the jalapenos (see note): Turn broiler on and place oven rack on the top rung.
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Remove the stem and cut jalapenos lengthwise.
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Place them on a baking sheet skin side up and broil until the skins are blackened, about 5 minutes.
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Remove from the oven and place in a small Ziplock baggie.
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Close the Ziplock baggie and let them steam for 5 minutes.
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Remove them from the bag and peel off the skin.
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Chop (and remove any seeds/devein if necessary) and set aside.
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Assembling: One potatoes have cooled, cut them in half lengthwise and scoop out the filling.
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Leave a small border of potato, so it can stand up on its own (see note).
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Place the potato skins back into the baking pan.
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In a stand mixer, place potato flesh, cooked/diced bacon (reserve 1/6 of it for the topping), cream cheese, mayo, Greek yogurt, butter, ranch dressing mix, garlic powder, roasted jalapenos, and half of the cheddar cheese.
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Mix until well combined.
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Scoop the filling back into the potato skins and top with remaining cheese.
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Lower oven temperature back to 425 F (and oven rack back to the middle).
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Put pan into the oven and bake for an additional 10-15 minutes, or until the filling is hot and the cheese is melted.
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Remove from oven and top with remaining bacon and chives, if desired.
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Serve immediately!
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Notes: 1.
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Not sure how to cook bacon?
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Place bacon in a cold pan.
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Turn heat to medium.
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Cook until crispy!
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Once cooked, place on a paper towel to soak up extra grease!
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2.
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Jalapeno peppers can vary in spice level.
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I used 1 whole jalapeno and 1 whole jalapeno that was deseeded/deveined and thought the spice level was perfect.
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I tell you to roast 4 just in case you want to add more.
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Start with less (maybe 1 pepper deseeded/deveined) and add more as you see fit!
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3.
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If your potatoes arent staying upright after youve scooped the the filling, cut off a bit of the bottom so its flat.
