6 med. size bake potatoes
1 (3 oz.) pkg. cream cheese (leave room temperature)
1/3 c. milk
1 tsp. salt
1/3 c. butter
Paprika

Rub potatoes with a little butter if soft skins are desired. Bake in greased 425 degree oven for 50-60 minutes or until potatoes are done. Slash top lengthwise and crosswise; fold back flaps, scoop out inside and mash thoroughly. Soften cream cheese. Blend in milk, salt and butter until smooth and creamy.

Add cream cheese mixture into hot mash potato and blend thoroughly. Stuff skins with mixture and sprinkle top with paprika. Return to oven a few minutes to brown top.