1 16 oz. loaf of sourdough
4 oz. cream cheese, softened
1 to 2 Tablespoons hot sauce
2 green onions, chopped
1/4 teaspoon salt
1/4 cup jalapenos, chopped (For a less spicy version, use pickled jalapenos)
4 strips of bacon, cooked
1/2 cup shredded cheese, like Monterrey Jack
Slice the bread almost all the way through in a crosshatch pattern, spacing an inch between slices.
Mix together cream cheese, hot sauce, green onions and salt. Spoon into a plastic sandwich bag, and cut one of the corners off the bag.
Pipe the cream cheese mixture in each cut of the bread.
Stuff jalapenos, bacon and cheese in each cut.
Cover loaf in foil. Bake in a 350* oven for 15 minutes. Remove the bread from oven, and open the foil. Cook at 350* for another 10 minutes, until the bread crisps and the cheese melts.