Preheat the oven to 400° F.
Scrub potatoes with a brush. Rub lightly with canola oil. Bake at 400° F until done, about 40 to 60 minutes.
While potatoes are cooking, poach fish in lightly salted water. Drain fish and gently flake fish apart with a fork.
When potatoes are cool to touch, cut in half lengthwise. Carefully scoop out pulp, leaving a firm shell about ¼-inch thick.
Combine pulp, butter, cream, sour cream, cheese, salt, pepper, Tabasco, Worcestershire and onion. Mix until smooth. Gently stir in fish flakes, being careful not to break apart.
Stuff shells with mixture. Sprinkle with paprika. Bake at 400° F until hot, about 15 minutes.
Contributed by Joyce Taylor