Adjust your toaster oven’s cooking rack to the middle position and preheat to 400°F.
Use a sharp knife or fork to stab the potatoes on each side. Rub potatoes with 1 teaspoon of the oil, place on a roasting pan, and bake until a knife slides easily into each potato, about 35 to 45 minutes.
Remove the potatoes and raise the toaster oven’s temperature to 425°F.
Carefully slice the hot potatoes in half lengthwise, allow them to cool for 5 minutes until safe to handle then scoop out the flesh leaving a thin 1/4-inch shell inside the skins.
Combine the remaining oil and paprika. Brush both sides of the potato skins with oil and season with salt and pepper. Place potatoes with the flesh facing the pan and skins facing up. Cook until crispy and browned around the edges, about 8 to 12 minutes.
Flip potato skins over and fill each one with cheese. Bake for 5 minutes more or until the cheese is melty and bubbly.
Top skins with dollops of plain Greek yogurt and sliced green onions, serve warm.
Small russet potatoes can be hard to find individually sold, the potatoes sold in sacks are usually small to medium-sized.
For cheese, we like to use a blend of cheddar and mozzarella cheeses.
For pizza style skins: Fill each crispy skin with a teaspoon of pizza sauce then top with sliced black olives and mozzarella cheese before baking. Serve with fresh basil.
Microwave shortcut: Preheat your toaster oven to 425°F. Microwave raw potatoes for 7 to 10 minutes (flipping them after 5 minutes) until they are cooked through and a knife slides easily into each one. Proceed to step 4 in the recipe.