Jalapeño Popper Mashed Potato Bake

Preheat oven to 350°F. Bring half-and-half, jalapeños, and garlic to a simmer in a medium saucepan over low. Remove from heat, and let steep 15 minutes. Strain jalapeño cream through a fine mesh strainer into a medium bowl, pressing down on jalapeños and garlic; discard solids.

While jalapeño cream steeps, place potatoes in a large pot, and add cold water to cover by 1 inch; lightly salt. Bring to a boil over high. Reduce heat to medium, and simmer, uncovered, until potatoes are fork-tender, 10 to 12 minutes. Drain well in a colander. While still very hot, pass potatoes through a ricer into pot (a potato masher or food mill will also work). Fold in jalapeño cream, sour cream, softened butter, and 3/4 teaspoon of the salt until blended. Stir in Cheddar, pepper Jack, and 1 cup of the cooked bacon. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish.

Toss together crackers, melted butter, and remaining 1/8 teaspoon salt in a medium bowl; sprinkle over top of potatoes. Bake in preheated oven until heated through and top is golden brown, about 20 minutes. Sprinkle with remaining 1/2 cup bacon.