10 med. white potatoes
1 wedge sharp cheddar cheese (8 oz.)
1 carton sour cream
2 sticks butter
1/2 c. milk
2 tbsp. chives
Salt, pepper, paprika

Bake potatoes at 250 degrees for about 2 hours or until tender. Heat butter and milk, add cheese. With sharp knife cut potatoes lengthwise and scoop out.

In large bowl mash potato well, add hot butter-cheese mixture; mix well and add sour cream, salt, pepper and chives. Fill shells. Sprinkle tops with paprika. Bake 20 minutes at 350 degrees or until light brown. Serve piping hot for best results.