Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.

Cut the bacon slices into halves, creating 24 smaller strips.

Wrap each half-strip of bacon around a slice of smoked sausage, forming a small cup shape. Secure the bacon with a toothpick to hold its shape.

In a mixing bowl, combine the cream cheese, shredded cheddar cheese, diced jalapeños (if using), garlic powder, onion powder, and smoked paprika. Mix until well combined.

Spoon or pipe the cheese mixture into the bacon-wrapped sausage cups, filling them to the top.

Place the assembled pig shots upright on the prepared baking sheet, ensuring they remain stable and upright.

Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the cheese mixture is bubbling.

Optional: Brush the tops of the pig shots with barbecue sauce during the last 5 minutes of baking for added flavor.

Remove from the oven and let cool for 5 minutes before serving. Carefully remove the toothpicks before serving, if desired.