Preheat oven to 400°F.
Scrub the potatoes well. Pierce the potatoes with a fork in 3 places.
Place the potatoes directly on the oven rack and bake for 1 hour or until fork tender (since I used large potatoes mine baked for 1 hour 15 minutes). Remove from the oven and let cool enough to handle them. Reduce oven temp to 375°F.
Cut potatoes in half lengthwise. Scoop the white interior into a large bowl, doing your best to keep the potato skins intact. Place the potato skins on a foil-lined baking sheet.
To the large bowl with the potato pulp, add the cream cheese, sour cream, butter, salt, pepper, and milk. Using a hand mixer, whip the mixture until smooth. Be careful not to over mix as this can make the potatoes gummy. Alternatively you can use a potato masher. Stir in ¾ cup of cheddar cheese.
Scoop the filling back into the potato shells. Top with remaining ¾ cup of cheddar cheese and a sprinkling of paprika. Bake for 20 mins or until heated through.
Remove and garnish with sliced green onions and crumbled bacon. Serve immediately.