Bake for 15-20 minutes, or until soft when pricked with a fork. Allow to cool so they are easier to handle.
Cut in half and spoon our the center, leaving a few millimeters around the edges to still have some potato.
In a mixing bowl, blend softened cream cheese and hot sauce until smooth. Add 2 tablespoons shredded cheddar cheese, 2 tablespoons pepper jack cheese, minced pickled jalapenos and kosher salt. Mix well.
Spoon cheese mixture into each potato skin. Divide remaining shredded cheddar and pepper jack cheese on the tops of each potato.
Reduce temperture to 350 degrees. bake for 8-10 minutes or until cheese has melted.
Top with sour cream, a slice of jalapeno and crumbled bacon. Serve hot.
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