Loaded Baked Potato Dip with Crispy Hashbrowns

1. Cook bacon in a skillet until crispy, then set aside on a paper towel-lined plate.
2. Preheat the oven to 425°F.
3. Spread frozen hash browns on a baking sheet and season with salt, pepper, 1/2 tsp onion powder, and 1/2 tsp smoked paprika.
4. Bake the hash browns for about 15 minutes or until they are 75% cooked and slightly crispy.
5. In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, 4 oz shredded cheddar, 2 oz shredded mozzarella, cooked bacon (reserve some for topping), green onions, diced jalapeños, jalapeño juice, grated garlic, salt, pepper, onion powder, and smoked paprika. Mix until well combined.
6. Transfer the mixture to a baking dish and spread evenly.
7. Sprinkle about 3/4 of the remaining cheddar cheese over the mixture.
8. Add the crispy hash browns on top, then sprinkle with the remaining cheese.
9. Bake at 350°F for about 10 minutes, then finish under the broiler until golden and bubbly.
10. Garnish with extra bacon and chopped chives before serving.
10. Enjoy with Firehook Crackers!