Crab-Stuffed Potatoes

4 large baking potatoes, baked until tender
1/2 C. butter
1/2 C. whipping cream
2 C. fresh lump crabmeat, drained
1 C. shredded Cheddar cheese
1 Tbsp. grated onion
1 1/2 tsp. salt, or more to taste
paprika

Cut a 1 in. wide strip from the top of each baked potato. Carefully scoop out the pulp, leaving shell intact.
Mash pulp with butter and whipping cream; stir in crabmeat and next 3 ingredients. Spoon evenly into shells and place on a baking sheet. Sprinkle with paprika.
Bake at 425 for 15 min.