Preheat your oven to 400°F (200°C).

Wash and scrub the baby potatoes thoroughly, cutting them in half or quarters for even roasting.

Drizzle olive oil on the potatoes, then sprinkle garlic powder, smoked paprika, black pepper, and salt. Toss to coat evenly.

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

Cook bacon over medium heat until crispy, about 7-10 minutes. Let cool and crumble.

Dice jalapeños, removing seeds for milder heat, and set aside.

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

Stir in shredded cheddar cheese to the creamy mixture.

Remove roasted potatoes from the oven and let cool for about 10 minutes.

In a large bowl, combine warm roasted potatoes with dressing, crumbled bacon, diced jalapeños, green onions, and cilantro. Fold gently.

Drizzle lime juice over the salad and toss gently before serving.

Serve warm or chill for an hour before serving.