Wash and pat dry 3 large yukon gold potatoes, rub extra virgin Spanish olive oil all over the potatoes and sprinkle them with sea salt, transfer to a baking tray and add to a pre-heated oven (bake and broil option), 210 C - 410 F for exactly 1 hour

Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a ¼ teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with ½ teaspoon of dried thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside

Once the potatoes are fully baked, take them out of the oven and transfer them onto a wire rack to cool off between 5 to 10 minutes

After the potatoes have slightly cooled off, cut each one in half lengthwise, to end up with 6 potato halfs, using a spoon start scooping out the insides and transfering them into a large bowl, make sure to leave a little bit of potato on the shell, this will help hold the shape of the shell

Using a spoon push down on the potato mixture until you reach a mashed potato texture, then add 1 cup of Greek yogurt, 1 tablespoon of extra virgin Spanish olive oil, ½ teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined

Evenly stuff the potato mixture into each potato shell, then sprinkle a kiss of smoked paprika on top and top off each stuffed potato with some shredded Manchego cheese (I used about 1 cup for all 6 potato halfs)

Add the stuffed potatoes back into the oven between 10-15 minutes or until the cheese is fully melted

Add the caramelized onions on top of each potato, a dollop of Greek yogurt and garnish with fresh parsley