1️⃣ Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

2️⃣ Bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 10–12 minutes. Drain and transfer to the prepared baking dish.

3️⃣ In a large bowl, combine the softened cream cheese, sour cream, 1 cup of cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until smooth.

4️⃣ Fold the chopped jalapeños and half of the crumbled turkey bacon into the cheese mixture.

5️⃣ Pour the cheese mixture over the cooked potatoes in the baking dish. Gently stir to coat the potatoes evenly. Sprinkle the remaining ½ cup of cheddar cheese on top.

6️⃣ In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.

7️⃣ Bake the casserole in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbling.

8️⃣ Remove from the oven and sprinkle with the remaining crumbled turkey bacon and chopped parsley, if desired. Let it cool for 5 minutes before serving.