Rub potato skins with oil; pierce with a fork. Bake at 400 degrees F for 1 hour or until tender. Allow to cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency Spoon into potato shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake, uncovered, at 325 degrees F for 30 minutes or until heated through. 8 servings.
Note: Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for re-heating.
By Robin from Washington, IA
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