Cook the bacon in a skillet over medium-high heat for about 10 minutes until very crispy, then transfer to a paper towel-lined plate and crumble once cooled. While the bacon cooks, finely chop the jalapeños and measure out all remaining ingredients. This parallel cooking saves time and ensures everything is ready when you need it.

Preheat your oven to 425°F. Grease a 12-cup muffin tin generously with cooking spray or butter. Place 3 tater tots into each muffin cup, then bake for 10 minutes. Remove from the oven and use the back of a measuring cup or spoon to firmly press each mound of tots into a cup shape, creating walls and a base. Return to the oven and bake for 15 minutes more until the tots are golden and crispy. I like to press the tots firmly but carefully so they hold their shape—this creates the perfect structure to hold the filling.

While the tot shells finish crisping, combine the room-temperature cream cheese, cheddar cheese, crumbled bacon from Step 1, chopped jalapeños, garlic powder, smoked paprika, and fine sea salt in a bowl. Mix until fully combined and evenly distributed. The room-temperature cream cheese ensures the mixture blends smoothly without lumps, which helps it distribute evenly into each cup.

Remove the tot shells from the oven. Spoon approximately 2 teaspoons of the filling mixture from Step 3 into each crispy tot cup, filling them generously but not overflowing. Bake for 10 minutes until the filling is heated through and the cheese begins to melt and bubble at the edges. The filling will set slightly as it cools, making the poppers easier to handle.

Remove the baking sheet from the oven and let the popper cups rest for 5 minutes before carefully removing them from the muffin tin with a thin spatula or butter knife. This resting period allows them to set enough to release cleanly from the tin without breaking apart. Serve warm and enjoy!