Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Slice each jalapeño lengthwise about three-quarters of the way through, keeping the stem intact for presentation. Use a small spoon or your fingers to carefully remove seeds and membranes, but retain some for added heat if desired.
In a bowl, combine the shredded cheddar and softened cream cheese, mixing until smooth and creamy. Fold in cooked bacon bits, smoked paprika, and season with salt and pepper to taste.
Using a small spoon or piping bag, carefully stuff each jalapeño with the cheese mixture, pressing gently to pack the filling inside without overflowing.
Arrange the stuffed peppers on the prepared baking sheet cut side up. Lightly brush each with olive oil to promote crisping and sprinkle with coarse sea salt for extra flavor.
Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden around the edges. In the last 2-3 minutes, you can broil briefly for a more browned, crispy top—just keep a close eye to prevent burning.
Remove from the oven and let the poppers rest for 5 minutes, allowing the cheese to set slightly and making them easier to handle.
Garnish with chopped chives or cilantro for a fresh pop of color and flavor. Serve warm, using tongs or a spatula to transfer them to a plate.
