Preheat your oven to 400°F (200°C).

Wash the potatoes thoroughly, prick them several times with a fork, and bake directly on the oven rack for 45–50 minutes or until soft when pierced with a knife.

While the potatoes bake, heat a skillet over medium heat. Add ground beef, onion powder, garlic powder, salt, and pepper. Cook until the beef is browned, breaking it up as it cooks. Drain off any excess fat.

Stir in the barbecue sauce into the cooked beef and simmer for a couple of minutes to combine flavors.

When the potatoes are cool enough to handle, slice each one lengthwise in half. Scoop out some of the inside flesh to create a “volcano” cavity, leaving a sturdy shell.

Spoon the BBQ beef mixture into each potato half, pressing down gently to pack it in. Sprinkle shredded cheddar cheese over the top, then scatter the crumbled bacon evenly.

Place the stuffed potatoes on a baking sheet and bake for an additional 10–15 minutes, until the cheese melts and bubbles.

Remove from the oven, garnish with sliced jalapeños and chopped green onions, and serve immediately.