Stuffed Baked Potatoes

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a 1/8-inch shell. Spoon pulp into a mixing bowl. Add butter, whipping cream, egg yolks, salt, and pepper; beat until fluffy.

Beat egg whites (at room temperature) until stiff peaks form; fold into potato mixture. Stuff potato shells with potato mixture; sprinkle with paprika. Bake at 400° for 10 minutes.