Creamy twice baked potatoes

Ingredients:
4 medium baking potatoes
4 tablespoons butter or margarine, softened
2 tablespoons milk
1/2 teaspoon salt
6 oz. cream cheese, cubed
1 c. sharp cheddar cheese
1/3 c. sour cream
6 strips bacon
paprika

Directions:
1. Clean potatoes, pierce with a fork, and bake at 375 degrees for 1 hour, or until tender. Cool.
2.  With a santoku knife, cut bacon into 1/2" pieces. Fry in pan over medium heat until fully cooked, scoop out of pan with slotted spoon, and drop onto paper towel to absorb oils.
3. Cut potatoes in half lengthwise, and scoop out pulp being careful not to break the skin, and place in medium mixing bowl.
4. Add butter, milk, and salt to potatoe pulp and beat with an electric beater until fluffy. Beat in cream cheese, 1/2 c. cheddar cheese, and sour cream, until smooth. Stir in half of the cooked bacon. Spoon into hollowed potatoe skins. Top with remaining cheese, cooked bacon, then lightly sprinkle paprika on top.
5. Bake at 350 degrees for 15-20 minutes, until heated through, cheese is melted, and tops are golden brown.
6. Serve and enjoy!