Preheat the oven to 350ºF. Scrub and dry the potatoes. Bake for 1 hour or until tender when pierced with a fork. When cool enough to handle, cut in half lengthwise and scrape out the flesh, leaving a ¼-inch thick “shell” for each potato. Discard two of the potato skins or reserve for another use. You should have about 4 cups of potato.

Mash the potato flesh until smooth. Add the salt, pepper, paprika, milk, sour cream, and melted butter. Mix until smooth.

Lay the hollowed out potato skins on a baking sheet and fill with the mashed potatoes. (At this point, the potatoes can be covered in plastic wrap and refrigerated for up to 2 days. Bring to room temperature before proceeding.)

Bake the filled potatoes for 20 minutes at 350ºF. Remove from the oven. Position 2 olive slices per potato to resemble eyes. Criss-cross the cheese strings across the potatoes to resemble the wrapping of a mummy. Bake for 10-15 minutes or until the cheese starts to melt. Serve warm.