Double Stuffed Potatoes

Double Stuffed Potatoes
6 servings

6 medium potatoes
1/4 cup sour cream
3 tablespoons butter
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling

Preheat oven to 400°F. Scrub potatoes then pierce each several times with a fork. Bake 55 minutes, or until tender; let cool slightly.
Slice about 1/2 inch off the top of each potato and scoop out the pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and pepper, and beat with an electric beater.
Spoon mixture into potato shells and sprinkle lightly with paprika. Bake 30 minutes, or until potatoes begin to brown on top.