Tip the potatoes into a large saucepan and cover with water. Bring to a boil and boil for 15 minutes or until a knife slides easily through the potatoes. Drain and pat dry.

Slice each potato in half lengthwise and scoop the potato out from the skin. Set the potato filling aside.

Arrange the potato skins on a baking sheet, skin side up. Drizzle with the olive oil and salt and pepper, and roast at 200C | 395F for 15 minutes, until the skins are golden and crispy.

Meanwhile, make the potato filling. Mash up the leftover potato and combine it with the diced red onion, diced cucumber, minced garlic, fresh diced herbs, Greek yogurt, dijon mustard, lemon juice, and more salt and pepper to taste.

Once the skins are crispy, arrange them on a plate and fill each potato skin with the potato salad filling.

Sprinkle a little paprika on each devilled potato and serve while the skins are still hot!