Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.

In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt, and pepper. Fold in cheese. Stuff into potato shells.

Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes or until heated through.