Allow to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp. Cook bacon until crisp; drain and crumble, reserving 3 tablespoons drippings in skillet. Saute onion in bacon drippings until tender. Combine potato pulp, bacon, onion, cheese, sour cream, salt, and pepper, mixing well. Stuff shells with potato mixture; sprinkle each with 0.125 teaspoon paprika. Bake at 180ºC or 15 ot 20 minutes or until heated thoroughly. SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman