Double Baked Stuffed Potatoes

1: Preheat oven to 425 F.

2: Wash, pat dry, and wrap potatoes in foil.

3: Bake potatoes in the middle rack for 2 hours, flipping them once.

4: Let potatoes cool off a little.

5: Cut off 1/3 of the potatoes sideways and scrape most of the flesh, leaving the bottom part intact.

6: In a bowl, mix together 1 pkg of cheese (reserve 1/2 for topping), butter, salt, pepper, and half of the chopped scallions.

7: Scoop the mixture onto the potato shells.

8: Top with cubed cream cheese, sprinkle with chopped green onion, black pepper, and paprika.

9: Bake at 425 F until they look golden.