Boil the potatoes in salted water, about 15 minutes or until fork tender.

While potatoes are boiling, preheat oven to 400°. Prepare jelly roll pan or skillet by lining with foil.

Drain potatoes and allow them to cool enough to handle. Cut them in half crosswise and scoop out the insides, careful not to break the soft skins, and place into a medium bowl.

To the potato filling, add cream cheese, jalapeno, ¼ cup of the cheese, garlic salt and paprika. Mash potato mixture and stir until fully combined.

Using a cookie scoop, fill potato skins with a scoop of the mixture. Top with remaining cheese and bake in the oven for 10 minutes. Refrigerate any leftovers.