Catherine Parrotta's recipe: Baked Stuffed Potatoes

10-12 large baked potatoes           
1 1/2 cups sour cream
1 1/2 sticks butter
1 1/2 cups cheddar cheese
Paprika
Garlic salt, chives, bacon bits
Salt & pepper to taste
 
Remove cooked potato from shell and mash.

Add above ingredients and refill shells.

Shred cheese and sprinkle over potatoes.

Heat at 350 until hot, about 15-20 minutes.