Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
In a medium bowl, combine the cream cheese, jalapeno, sour cream, monterey jack cheese, garlic powder, and salt.
Scoop the cream cheese mixture into each potato skin. The shape of the potato will vary, so if they are large you may need more filling. And if they are small or thin you may have extra.
Top each potato as desired with bacon, additional monterey jack, and additional jalapenos if you wish.
Bake the potato skins until the cheese has melted and is starting to turn a light brown, approximately 12-15 minutes.
Remove from oven and serve warm with sour cream or other dipping sauces.
Learn how to make your own potato skin shells here!They can be made in advance and stored in the refrigerator. The longer baking time is to account for making the potato skin shells themselves if you have not done so already.Use more jalapenos or hot sauce for a spicier heat. Fresh peppers very in heat level, so taste your mixture to determine if you need to add more for your taste preference.These are vegetarian without the bacon on top.