Preheat oven to 350°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with fork. Wrap in foil. Bake 60 to 70 minutes or until tender. Let stand 10 minutes to cool slightly.
Cut potatoes in half lengthwise. Scoop pulp out of each potato, leaving 1/4-inch shell. Place pulp in large mixing bowl. Mash pulp with potato masher or electric mixer on low speed. Add butter, salt, pepper and paprika; beat until smooth. Beat in milk and cream cheese.
Spoon mixture into potato shells. Place in 15x10x1-inch baking pan. Sprinkle cheeses, green onions and bacon bits over potatoes.
Bake 20 minutes more or until cheese is melted. Serve with sour cream.
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