Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Place the scrubbed russet potatoes in a large pot, cover with water, and bring to a boil. Reduce to a simmer and cook for 45 to 60 minutes until tender.

Drain the hot water and let the potatoes cool. Peel the skins off and cut into ¾-1 inch pieces.

In a mixing bowl, combine the diced potatoes, sour cream, cheddar cheese, salt, pepper, and three-quarters of the green onions. Mix gently.

Spoon the mixture into the greased baking dish and level the top with a spatula.

Sprinkle paprika and the remaining green onions on top.

Bake for 30 to 40 minutes until the top is golden and edges are bubbling.

Let cool for a few minutes before serving warm.