Stuffed Potato Skins

Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!

• Ready In: 1 hr 20 mins
• Yields: 20 skins

Ingredients

• 20  small new potatoes
• 1  tablespoon extra virgin olive oil
• 1  cup extra-sharp cheddar cheese, shredded
• 1  cup sour cream
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
•  paprika, for garnish

Directions

1. Preheat the oven to 400°F
2. 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.
3. 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 (if using).
4. Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.