Jalapeno Popper Twice Baked Potatoes



The potatoes:
4 large russet potatoes
2 tablespoons unsalted butter, melted
Salt, to taste

The filling:
6 slices bacon, cooked and diced (5 slices mixed in, save one for topping)*
8 oz cream cheese, softened
¼ cup mayo
½ cup non fat plain greek yogurt (could use sour cream)
4 tablespoons unsalted butter, softened
1 (1 oz) package dry Ranch salad dressing and seasoning mix
1 and ½ teaspoons garlic powder
4 jalapenos (I only used two – one with seeds, one deveined and deseeded, but spice level varies from pepper to pepper)**
1 cup shredded Cheddar cheese, divided
Chives, optional for topping