1Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
2Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
3Reduce oven to 350 degrees F (175 degrees C).
4Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.
5Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.