Cook bacon. Heat a medium frying pan over medium heat. Place the strips of bacon in a single layer in the pan and cook until crispy on one side, flip and crisp the other side. Remove to a paper towel-lined plate. Keep the bacon grease in the pan and set aside.

Heat oven. Heat oven to 350°F. Grease a 7 x 11 inch baking dish.

Make filling. Combine cream cheese, cheddar, garlic, scallion, parsley, and salt in a medium bowl. Mash together with a fork until everything is well combined. Once bacon is cool, chop and mix that in too.

Prep jalapeños. Cut each jalapeño in half vertically. Wear gloves if your hands are sensitive to heat. Scoop out the seeds with a small spoon.

Fill. Spoon about a tablespoon or two of the filling into each jalapeño half. How much you put in will depend on how big the jalapeños are. Fill each half and pack it down so the filling is flush with the edge of the jalapeño.

Make breadcrumbs. Put the pan with the bacon grease back over medium heat. Once the fat is sizzling, add breadcrumbs and stir constantly until bread is toasted and golden.

Bake. Arrange jalapeños, filling side up, in the baking dish. Spoon the breadcrumbs over the top and bake until jalapeños are soft, but not falling apart and the filling is bubbly, about 40 minutes.

Serve. Serve hot with Blue Cheese Dressing or Buttermilk Ranch.