Place a wire rack on top of a baking sheet and evenly arrange the bacon on top. Place in a cold oven and set to 400°F. Cook for about 25 minutes, or until just crisp.

Poke the potato several times with a fork. When the oven reaches 400°F, place the potato on the rack next to the bacon. Bake for 45 minutes.

When the bacon is finished cooking, remove from the oven and place the bacon on paper towels to drain. Pat the top with a paper towel to soak up as much grease as possible. When cool enough to handle, finely chop up the bacon and place in a medium bowl.

Meanwhile, prepare the jalapeños. Cut the jalapeños into about 1” to 1½” pieces (I recommend wearing gloves during this step). Discard the ends of the jalapeños. With a small paring knife, carefully cut the seeds and pith away from the side of the pepper. Carefully push your finger into the smaller side of the pepper to pop it out. Clean up any siding as needed. Continue with the rest of the jalapeño pieces.

When the potato is finished, let cool until cool enough to handle. Then, slice open and scoop all of the insides into the medium bowl with the bacon. Add the melted butter, cheddar cheese, cream cheese, and a pinch of salt and pepper. With a potato masher, mash the mixture until well mixed and a mashed potato consistency.

Raise the oven temperature to 450°F.

Still wearing gloves, scoop up the potato mix with your hands and stuff each jalapeño piece until completely filled, evenly wiping off each side. Continue until all of the jalapeño pieces are stuffed; place on a plate.

Prepare a baking sheet by placing a wire rack on top (you can use the same one as the bacon if you wipe off the excess grease).

Place the panko in a small bowl and mix with the paprika. Whisk the eggs in a separate bowl, and place the flour in a third bowl. One at a time, dip a stuffed jalapeño in the egg until fully coated, letting any excess egg drip off. Dip in the flour mix until thoroughly coated and return to the plate. Continue until all of the pieces are coated in flour. Now, repeat the same process of dipping the pieces in egg and now coating in panko. After each piece is coated in panko, place gently on the wire rack. Bake for 18 to 20 minutes, or until golden brown.

Meanwhile, make the dip. In a small food processor, blend together the chive cream cheese, yogurt, feta, Parmesan cheese, and a pinch of salt and pepper. Process until smooth.

When the jalapeños are done baking, transfer to a bowl or serving plate. Scoop the dipping sauce into a bowl. Serve immediately!

Note: you can also reheat the bites in the microwave. Microwave for 30 seconds and then continue at 10 second increments until they reach the temperature you desire.

Enjoy!