Stuffed Baked Potatoes

1. 1

   Scrub and pierce potatoes. Bake at 375u00b0 for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.

2. 2

   In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika.

3. 3

   Place on an ungreased

4. 4

   . Bake at 375u00b0 for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.)

* Per serving · 4 servings · Values may vary.

No additional tips available.