Shrimp-Stuffed Potatoes

6 medium-sized baking potatoes
1/2 c. butter or margarine
1/2 c. half and half
4 tsps. grated onion
1 c. sharp Cheddar cheese, shredded
1 tsp. salt
1/2 tsp. paprika
1 (4 1/2-oz.)can shrimp, drained

Scrub potatoes thoroughly; bake at 425 for 40 to 6o minutes until done. When cool to touch, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a firm shell about 1/4-inch thick.

Combine potato pulp, butter, half and half, onion, cheese, salt and 1/2 tsp. paprika; whip until smooth. Stir in shrimp.

Stuff shells with potato mixture, and sprinkle with paprika. Bake at 425 for 15 minutes.
Yield: 6 servings