4 lg. baking potatoes
Vegetable oil
8 slices bacon
1/2 c. chopped green onion
1/4 c. grated Parmesan cheese
1 c. sour cream
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika, divided

Scrub potatoes thoroughly and rub skins with oil; bake at 400 degrees for 1 to 1 1/4 hours or until done.

Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shell intact; mash pulp.

Cook bacon until crisp; drain and crumble, reserving 3 tablespoons drippings in skillet. Saute onion in bacon drippings until tender. Combine potato pulp, bacon, onion, cheese, sour cream, salt and pepper, mixing well. Stuff shells with potato mixture; sprinkle each with 1/8 teaspoon paprika. Bake at 350 degrees for 15 or 20 minutes or until heated thoroughly.