Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Slice the jalapeño peppers in half lengthwise and remove the seeds and membranes. Set aside.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.

Fill each jalapeño half with the cheese mixture, packing it in generously.

In a shallow dish, place the flour. In another shallow dish, beat the egg. In a third shallow dish, add the panko breadcrumbs.

Dip each stuffed jalapeño first in the flour, then in the egg, and finally coat with panko breadcrumbs. Place the coated jalapeños on the prepared baking sheet.

Spray the jalapeños lightly with cooking spray to help them crisp up in the oven.

Bake for 20-25 minutes, or until the jalapeños are tender and the breadcrumbs are golden brown.

Allow to cool for a few minutes before serving.