Twice-Baked Potatoes

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3 large russet potatoes (about 10 to 12 ounces each)

Extra-virgin olive oil, for brushing 

Kosher salt and freshly ground black pepper 

1/2 cup sour cream 

1/4 cup half-and-half or milk  

4 tablespoons unsalted butter, at room temperature 

1 1/2 cups shredded Gruyere cheese  

3 tablespoons pickled jalapenos, chopped  

2 scallions, chopped 

Paprika, for sprinkling