Directions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place a baking rack on top of the baking sheet. Set aside.
   
2. Using a stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar, garlic, and paprika together until combined. Add a pinch of salt to taste.
3. Spoon filling equally among all 24 jalapeño halves. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp.
   4.Turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.