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Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes or until tender. Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Sauté onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13 x 9 x 2 inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 degrees for 20-30 minutes or until heated through. Potatoes may be stuffed ahead of time and refrigerated or frozen.
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