Stuffed Twice Baked Potatoes

4 baking potatoes (These are much bigger than russet potatoes-you can use others, but adjust the amount according to the size you choose.)
1 Cup sour cream
½ c butter softened
1 3-oz pkg cream cheese
2 green onions chopped thinly including tops
1 tsp salt
1 tsp pepper
¼ tsp thyme
(1 tsp) Milk if you need to thin it out (I usually find I don’t need it)
¾ cup grated cheddar cheese
Paprika for color

Bake potatoes for 45 minutes to an hour (poke only a couple holes). (If you have a good microwave, you can do them in there to save time-I love this option). Cut in half lengthwise. Spoon potatoes in bowl and set shells aside. Add to potatoes all stuff except cheese. Whip until light with hand mixer. Fold in cheese and fill shells. Wrap shells in tin foil. Sprinkle with paprika.

Bake at 350 for 20 minutes