Tiny Twice-Baked Potatoes

I love all potatoes. Even the ones with the creepy eyes growing out of them - they can be made as delicious as those tiny buttery fingerling potatoes or those beautiful red new potatoes. All potatoes are equal in my eyes. Equally delectable.

So I searched around for a "potato skin" type recipe and I came up with a Rachael Ray recipe with an annoying name but a perfect premise. She calls them "Sinfully Stuffed Potato Skins," but, in truth, they are nothing more than a tiny twice-baked potato. Take your own preferences and make these to your taste, but Rachael has given you a great head start with the extra-sharp cheddar, sour cream, and paprika. These were even good cold the next day. I used Tillamook extra sharp white cheddar and smoked paprika, to great results.

Potato Skins

20 small new potatoes
1 T extra-virgin olive oil
1 c shredded extra-sharp cheddar cheese
1 c sour cream
1 1/2 tsp kosher salt
1/2 tsp pepper
Paprika, for garnish

Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
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.
Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.