Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a hand mixer until smooth.
Add in 1 1/2 cups of cheddar cheese, half of the cooked bacon, half of the minced jalapeno, and half the green onions and fold gently until incorporated.
With the leftover cheddar cheese, bacon, jalapenos, and green onions, shake in a small Ziploc bag until combined and refrigerate.
Lay a large piece of plastic cling wrap on a flat surface, spoon in cheese ball mixture, and fold cling wrap over the cheese ball.
Shape into a ball and refrigerate overnight.
Take the cheese ball out of the fridge 20 minutes before serving.
Spread the bagged mixture on a flat surface, unwrap the cheese ball. Roll cheese ball around in the leftover toppings and coat it entirely.