Preheat your oven to 400°F (200°C).

Wash and scrub the potatoes thoroughly, then pat them dry.

Prick each potato several times with a fork, then rub them with olive oil and sprinkle with salt.

Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

Remove the potatoes from the oven and let them cool for about 10 minutes.

Once cooled, cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skin.

Add sour cream, shredded cheddar cheese, milk, butter, chopped green onions, garlic powder, black pepper, and paprika to the bowl with the scooped potato. Mash and mix until smooth and well combined.

Spoon the potato mixture back into the potato skins, mounding them slightly.

Place the filled potatoes back on a baking sheet and return to the oven.

Bake for an additional 15-20 minutes, or until the tops are golden and slightly crispy.

Remove from the oven and let cool for a few minutes before serving.