4 small baking potatoes
2 oz. reduced calorie cream cheese, softened
2 tbsp. snipped chives
1/4 tsp. dried basil, crushed (optional)
1/8 tsp. salt
dash pepper
3 to 4 tbsp. skim milk
paprika

Prick potatoes with fork.

Bake at 375°F for 45 to 60 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside.

Put pulp into a small mixer bowl. Add cream cheese, chives, basil, salt and pepper; beat until smooth. Add milk, a Tbsp. at a time, beating until potato mixture is fluffy. Spoon potato mixture into shells. Sprinkle with paprika. Place on a baking sheet. Cover loosely with foil.

Bake at 375°F for 10 minutes. Uncover potatoes and bake 10 minutes more or until heated through.

Serves 8. Can be microwaved.