Preheat the oven to 375 degrees and place a rack on top of a sheet pan. Set aside.
In a medium bowl, mix together the Finlandia Creamy Gourmet Cheese and the scallions.
Slice each jalapeño in half lengthwise, then use a spoon to scoop out the ribs and seeds*. Leave some seeds in if you prefer a spicier popper.
Stuff about a tablespoon of the Finlandia Creamy Gourmet Cheese mixture inside each jala-peño, then wrap with a half slice of bacon. Secure the bacon with a toothpick, then place on the rack over top of the sheet pan. Repeat with the remaining peppers.
Bake for about 25 minutes, or until the bacon is crisp. Allow to cool down slightly before serving.
*It’s recommended to wear latex gloves while deseeding the jalapeños.