|Baking potatoes||32 Ounce, scrubbed (4 Medium Sized, 8 Ounce Each)|
|Green onions||24 Ounce, thinly sliced (2 Large Sized, 12 Ounce Each)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Sharp cheddar cheese||4 Ounce, shredded to make 1 cup|
1. Preheat oven to 450°F. Prick potatoes with fork. Bake until tender, about 1 hour.
2. Meanwhile, in medium skillet, melt butter over medium heat. Add green onions and cook, stirring, until wilted, about 2 minutes. Set aside.
3. While potatoes are hot, using a pot holder, cut a thin lengthwise slice, about 1/2 inch thick, from each potato. With spoon, scoop out flesh into skillet; reserve shells. Scoop out flesh from tops into skillet. Mash potatoes, sour cream, salt, and pepper until smooth and well blended. Stir in 1/2 cup Cheddar. Spoon mixture into reserved shells, mounding slightly. Place on cookie sheet; sprinkle with remaining 1/2 cup Cheddar and paprika.
4. Bake potatoes until hot and cheese has melted, about 15 minutes.