While your oven preheats to 400°F, prepare your mise en place by halving the jalapeños lengthwise and carefully scooping out the seeds and membranes—I like to use a small melon baller or the edge of a spoon to get them completely clean, which prevents excessive heat in the final dish. In a bowl, combine the softened cream cheese, freshly grated cheddar, Worcestershire sauce, and garlic powder, stirring until smooth and well combined. Fold in the crumbled bacon gently to distribute evenly throughout the filling.

In a separate bowl, combine the Panko bread crumbs, smoked paprika, and melted butter, mixing until the crumbs are evenly coated and have a slightly damp texture. Arrange the prepared jalapeño halves on a baking sheet cut-side up, then fill each one generously with the cheese mixture from Step 1, using a small spoon or piping bag to ensure even distribution. Top each filled pepper with a generous sprinkle of the Panko topping, pressing it gently so it adheres to the cheese.

Bake the assembled peppers at 400°F for 20 minutes, until the filling is hot and bubbling at the edges and the Panko topping is golden brown. I recommend removing them a minute or two before they look completely golden—the carryover heat will continue to brown them slightly while they cool. Let the poppers rest on the baking sheet for 5 minutes before serving, which allows the filling to set slightly and makes them easier to handle.