12 med. Russet potatoes, scrubbed
1 c. milk
1/2 c. butter
2 lg. eggs, beaten
3/4 c. grated Parmesan cheese
1/2 c. snipped fresh chives
1/2 tsp. salt
1/2 tsp. pepper
Paprika

Heat oven to 400 degrees. Pierce potatoes with fork. Place on baking sheet and bake 50-60 minutes until soft. Remove from oven and cool 15 minutes.

Halve potatoes lengthwise. Using small spoon, scoop out pulp into large bowl, leaving 1/4 inch thick shell. Reserve best 18 shells.

Simmer milk and butter until melted. Pour over potato pulp and mash until almost smooth. Add eggs, 1/2 cup Parmesan cheese, chives, salt and pepper. Mash until smooth.

Refill each shell with 1/3 cup of mixture. Sprinkle with remaining cheese and paprika. Bake 30 minutes longer until potatoes puff and turn light golden brown. 24 servings.