Cheddar Stuffed Potatoes

• 6 medium russet potatoes, baked (about 2-2 1/2 lb)
• 1 cup lowfat sharp cheddar cheese, shredded
• 1 cup low-fat sour cream
• 12 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 14 cup minced fresh chives or 14 cup scallion
• paprika, for garnish

1. Use a serrated knife to cut about 1/4 inch off the top of each baked potato (on the long side).
2. Scoop out the pulp, leaving a thick wall intact.
3. Put the pulp in a bowl and mash it with the cheese, sour cream, salt, and pepper.
4. Stir in the chives; stuff the potato skins with this mixture.
5. Use all the stuffing, mounding up the extra on top of each potato.
6. Preheat oven to 425; place the potatoes on a baking sheet, dust with the paprika and cook for 15 minutes, until heated through.

russet potatoes, cheddar cheese, lowfat sour cream, kosher salt, ground black pepper, fresh chives, paprika

Taken from www.food.com/recipe/cheddar-stuffed-potatoes-413878 (may not work)