Scrub potatoes carefully and insert a metal skewer through the center (longways) of each.
Bake for approximately 1 hour at 325° F.
Once removed from the oven, allow them to rest for 5-10 minutes until you can easily handle them.
Slice the potatoes in half and carefully scoop the potato out from the skin with a spoon, being careful not to rip the skin.
Place the hot potato into a mixing bowl. You want to get the potatoes mashed before they get cold or they will gooey, so work quickly at this point.Mash the potato with a hand masher, mixer or potato ricer and add the butter along with the sour cream. Mix well.
Add the cream or milk slowly while mashing until the consistency is that of mashed potatoes.
Season with salt and pepper to taste.
Once the potato mix has reached the consistency of mashed potatoes, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
Sprinkle with paprika for flavor and color.
Before serving, bake in the oven at 350° F for 15 - 20 minutes, until the tops are lightly browned.
Optional: If you want to make this a meal unto itself, add any combination of bacon bits or ham, cooked broccoli, and/or shredded cheddar cheese into the mashed potato mixture before stuffing the skins and re-baking.