Preheat oven to 350 degrees F. Scrub the potatoes well and then dry.
Pierce potatoes in several placed with fork to allow steam to escape.
Bake potatoes approximately 1 hour until potatoes are tender. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.
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Remove from oven and let cool until able to handle.
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out potato pulp into a bowl, leaving approximately 1/4-inch thick shells. Place potato shells onto a lightly-greased baking sheet; set aside.
Using a potato masher, potato ricer, or fork, mash potato pulp until no lumps remain. Add sour cream, chives or green onions, butter, salt, and pepper; stir well. Divide and spoon potato mixture into the four (4) potato skin shells, spreading evenly (you may not be able to use all the mashed potato). Make a 3/4-inch deep oval indentation in the filling along the length of each potato shell to hold an egg.
Bake the stuffed potatoes, uncovered, for approximately 10 minutes until hot; remove from oven.
Break one (1) whole egg into each potato indentation. Sprinkle with salt and pepper. Sprinkle with cheddar cheese, parsley, and paprika. Return to oven and bake approximately 12 to 15 minutes or until the eggs are cooked to your desired doneness. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Remove from oven and serve.
Variation: May also add some cooked and chopped bacon or ham.
Makes 4 servings.