Sinfully Stuffed Potato Skins

20 small new potatoes





1 tablespoon extra-virgin olive oil





1 cup shredded extra-sharp cheddar cheese





1 cup sour cream






1 1/2 teaspoons salt





1/2 teaspoon pepper





Paprika, for garnish

1. Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
2. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top.
3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.