Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat, then place a cooling rack on top. Set aside.

Slice the jalapeños in half lengthwise and remove the seeds and center membranes. Arrange them cut-side up and set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, shredded cheddar, garlic, and smoked paprika until smooth and combined. (You can also mix everything together by hand with a silicone spatula.) Taste and add a pinch of salt if desired.

Spoon the cheese mixture evenly into the 24 jalapeño halves. Wrap each stuffed jalapeño with a half slice of bacon and secure with a toothpick through the center. Arrange on the prepared rack.

Bake for 25–28 minutes, or until the bacon is browned and crisp to your liking. For extra crispiness, switch the oven to broil for the final minute and keep a very close eye on them.

Serve warm. Store leftovers tightly covered in the refrigerator for up to 4 days.