Preheat your oven to 400°F (200°C) and line a baking sheet with foil. Soak toothpicks in water to prevent burning during baking.
Slice each jalapeño lengthwise, removing seeds and membranes for milder heat or keeping them for extra spice. Place the peppers on a cutting board and prepare to stuff.
In a small bowl, mix the cream cheese with smoked paprika, salt, and pepper until smooth and well combined. Stir in shredded cheddar if using for added flavor.
Using a small spoon or spatula, fill each jalapeño half with the cheese mixture, pressing gently to pack the filling inside.
Cut each bacon slice in half. Wrap each stuffed jalapeño with a piece of bacon, overlapping slightly to cover the filling entirely. Secure with a soaked toothpick through the bacon and pepper.
Arrange the wrapped jalapeños on the prepared baking sheet, spacing them evenly apart. For extra crispiness, place on a wire rack on the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the bacon is deep golden and crispy, and the peppers are blistered and slightly charred.
Remove the baking sheet from the oven and let the poppers rest for 5 minutes. Carefully remove the toothpicks and transfer to a serving platter.
Serve the jalapeño poppers warm, with napkins for messy, delicious bites. Enjoy the smoky, spicy crunch that’s perfect for sharing!
