Scrub and cut potatoes into bit-sized pieces; place in saucepan and cover with water. Add 1 tsp salt and bring to a boil, simmer until soft. Drain well, let cool so that they are still warm but not hot when adding to potato salad.
In a large bowl, stir together cream cheese, mayonnaise, garlic powder, and pepper.
Stir potatoes into cream cheese mixture along with jalapenos, green onions, shredded cheese , and crumbled bacon.
Check for seasoning, add salt if desired.
Sprinkle with fresh jalapeno slices on top. Cover with plastic wrap and refrigerate until ready to serve.