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PdfHeat oven to 425°F. If using cast iron cocottes, oil them lightly and put them in the oven to preheat.
Loosen the mash: sprinkle in dry instant flakes a spoonful at a time with splashes of warm stock, stirring, until the mash is soft and slightly looser than you want the final texture (it tightens in the oven). Stir in the oil.
Stir in the yolk, ½ cup manchego, scallions, paprika, salt, and pepper until even.
Whip the whites to soft peaks. Fold them in gently, last-minute, and bake right away.
Carefully remove the hot cocottes. Fill each to about 5–10 mm below the rim. Top with the remaining manchego and a few drops of oil.
Bake 18–22 minutes, uncovered, until puffed and browned. Optional: add the cheese top in the last 8–10 minutes instead if you want it gooey rather than crisped.
Serve on a board or trivet; cast iron stays hot a long time.