Preheat oven to 400°F (200°C).

Wash and scrub baby potatoes; cut them in halves or quarters.

Spread potatoes on a baking sheet.

Drizzle with olive oil and season with garlic powder, smoked paprika, black pepper, and salt.

Toss to coat evenly.

Roast for 25–30 minutes, until tender and golden.

Cook bacon until crispy; crumble and set aside.

Dice jalapeños, removing seeds if you prefer less heat.

In a bowl, combine softened cream cheese, sour cream, and mayonnaise.

Mix until smooth and creamy.

Stir in shredded cheddar cheese.

Let the roasted potatoes cool for 10 minutes.

Place potatoes in a large bowl.

Add cream cheese mixture, bacon, jalapeños, green onions, and cilantro.

Gently fold to coat the potatoes evenly.

Add lime juice and toss lightly.

Serve warm or refrigerate for 1 hour before serving.