Place the unheated non-stick pan with the crumbled bacon in it. Heat on medium until the fat begins to sizzle. Cook for 2 minutes per side until golden, then drain on paper towels and cool before crumbling.
In the same pan, add olive oil to reach 2 tablespoons of fat. Heat on medium and add the panko and 1/8 tsp salt. Toast for 3 minutes, stirring constantly, until golden. Transfer to a bowl and cool.
Preheat the oven to 200°C (375°F). Line a baking tray with foil and a rack for even heating.
In a mixing bowl, combine the cream cheese, cheddar, green onion, garlic, paprika, black pepper, and 3/4 of the crumbled bacon. Mix until well combined.
Spoon the mixture into the jalapeño halves, mounding slightly. Top each with a dollop of shredded cheddar and a generous layer of panko.
Bake for 15 minutes, or until golden, caramelized, and the jalapeños begin to soften.
After baking, remove from the oven and let cool for 5 minutes. Sprinkle the remaining crumbled bacon and green onions over the poppers.
Serve on parchment-lined platters for easy cleanup.