Whole baking potatoes
Butter
Milk
Salt
Pepper
Ch eese
Chives
Paprika

Scrub potatoes and dry. Coat each potato with thin layer of butter. Place in 425 degree preheated oven and bake for 1 hour. (Do not wrap in aluminum foil.) Remove potatoes from oven. The skins will be dark. Cut on oval from top of potato being sure to leave enough to keep sides firm. Throw oval away. Scoop out insides of potatoes and place potato shells on baking sheet. Add butter, milk, salt and pepper to mixing bowl and cream potatoes. After potatoes are at desired consistency, add grated cheese and chives. There is no rule as to how much cheese or how many chives. Just make sure that you have cheese and chives throughout mixture. Mix thoroughly. Spoon mixture into potato shells. Sprinkle paprika on top. Cut a wedge of cheese and place on top of each stuffed potato. Place potatoes on baking sheet in 425 degree preheated oven for 20 to 25 minutes.

After potatoes are prepared, you may cover with Saran Wrap and refrigerate until you are ready to bake.