8 med. baking potatoes
2 tbsp. butter
1/4 tsp. salt
1 can cheddar cheese soup
1 tbsp. chopped dried chives

Bake potatoes until done. Cut potatoes in half lengthwise; scoop out insides leaving a thin shell. With electric mixer, mash potatoes with butter and salt. Gradually add soup and chives; beat until light and fluffy. Spoon into shells. Sprinkle with paprika. Bake in 2 1/2 quart shallow baking dish (13 x 9 x 2 inch) at 450 degrees for 15 minutes or until hot. 8 servings.