Stuffed Potato

4 x Floury potatoes i.e., Agria, Fianna, Red Jackets

20 gms butter
2 T sour cream
1 C grated cheese
1 cup of chosen fillings e.g., corn, spring onions, ham, salami, grated zucchini
Paprika

1. Preheat oven to 200°. Pat potatoes completely dry with paper towels. Poke
potatoes all over with a fork. Place potatoes directly on oven racks and
bake until potatoes are pierced easily with a fork, about 1 hour. Place on a
line baking tray and let cool until cool enough to handle. 
2. Cutting lengthwise, cut potato in half. Scoop inside out of each potato
leaving a border. Place insides in a large bowl mash with a fork.
3. To bowl with potatoes, add butter and sour cream and smash until butter is
melted in, add ¾ of the cheese and other chosen fillings, stir until
incorporated. Season with salt and pepper. 
4. Fill baked potatoes with potato mixture and place on baking tray. Top with
remaining cheese and sprinkle with paprika. Bake until cheese is melty and
outside is crispy, 15 minutes. 
5. Garnish with more green onions before serving. 

Note: if using bacon, chicken or brown onion it needs to be cooked first