Preheat oven to 400°F. Set bacon out to come to room temperature so it is pliable. In a mixing bowl use a rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon potato mixture in each jalapeño half; level each with butterknife or spatula.

Wrap each jalapeño half with bacon; use three half slices for large jalapeños or two halves for smaller sizes. Be sure bacon seals potato mixture in tightly.

In a small mixing bowl combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.

Line a cookie sheet with parchment paper. Place poppers on pan. Bake until bacon reaches desired crispiness, about 25 to 35 minutes. Let peppers cool slightly before serving, about 5 minutes. Makes 40 poppers. Recipe from Bob Evans.