Preheat oven to 350°F. Scrub 4 large baking potatoes clean and pierce each with a fork once or twice.

Bake potatoes for about 1 hour, or until tender when squeezed.

Let potatoes cool slightly, then cut each in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato attached to the skin.

In a large bowl, mash the potato insides with 1/4 cup milk or light cream, 3 thinly sliced green onions, salt to taste, and 2 tablespoons butter until smooth and creamy.

Spoon the mashed mixture back into the potato skin boats.

Top each potato half with 1 cup shredded cheddar cheese and 1/2 cup grated Romano or Parmesan cheese.

Sprinkle 4 slices of crisped and crumbled bacon and a dash of paprika over the cheese.

Return to the oven and bake for about 15 minutes, until cheese is melted and bubbly.

Serve warm with a dollop of sour cream on top.