Twice Baked Potatoes

JULIE ROYLE

4 medium-sized baking potatoes
1 cup sour cream
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
2 green onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
milk
3/4 cup grated Cheddar cheese
paparika


Bake potatoes and cut in half lengthwise. Spoon potato into mixing bowl and set skins aside. To potatoes, add sour cream, butter, cream cheese, onion, salt, pepper and thyme. Whip until light, adding milk if necessary. Fold in cheese and fill skins. Sprinkle with paprika. Carefully put on cookie sheet covered with tin foil. Bake at 350° for 20 minutes.