Preheat the oven to 400°F (200°C).
Wash potatoes thoroughly and prick them a few times with a fork.
Bake whole potatoes directly on the oven rack for about 45 minutes or until tender.
Once cool enough to handle, cut each potato in half lengthwise and scoop out most of the flesh, leaving a thin layer to keep the skins sturdy.
Brush the potato skins lightly with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
Bake skins for 10 minutes until slightly crisp.
In a bowl, mix the scooped potato flesh with cream cheese, half of the shredded cheddar, paprika, salt, and pepper.
Spoon the creamy mixture back into the potato skins evenly.
Top each filled skin with the remaining cheddar cheese.
Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for a few minutes before serving warm.