Preheat your oven to 400°F (200°C). Gather ingredients while the oven heats.

Wash and cut baby potatoes in halves or quarters. Place them in a large mixing bowl.

Drizzle potatoes with olive oil and sprinkle garlic powder, smoked paprika, black pepper, and salt. Toss to coat.

Spread potatoes on a baking sheet and roast for 25-30 minutes until golden and fork-tender.

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Cool and crumble.

Wash and dice jalapeños, removing seeds and ribs if desired. Set aside.

In a mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.

Stir shredded cheddar cheese into the creamy dressing until fully combined.

Let the roasted potatoes cool for about 10 minutes.

Combine cooled potatoes, creamy dressing, crumbled bacon, diced jalapeños, green onions, and cilantro.

Drizzle lime juice over the mixture and toss gently to combine.

Serve warm or chill for an hour before serving to meld flavors.