Stuffed Baked Potatoes

• 8 baking potatoes
• vegetable oil
• 1/3 c. butter or margarine, softened
• 1/4 c. chopped fresh chives or 2 Tbsp. dried chives
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/3 to 1/2 c. evaporated milk
• paprika

1. Rub potato skins with oil; prick with a fork.
2. Bake at 400u0b0 for 1 hour or until tender.
3. Allow potatoes to cool to the touch. Slice a small portion off top of each potato.
4. Carefully scoop out pulp, leaving a thin shell.
5. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency.
6. Carefully stuff shells; sprinkle with paprika.
7. Place on an ungreased baking sheet.
8. Bake at 325u0b0 for 30 minutes or until heated through.
9. Potatoes may be stuffed ahead and refrigerated or frozen.

potatoes, vegetable oil, butter, fresh chives, salt, pepper, milk, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=923720 (may not work)