Stuffed Baked Potatoes • 8 baking potatoes • vegetable oil • 1/3 cup butter • 1/4 cup chopped fresh chives • 1 tsp salt • 1/4 tsp pepper • 1/3 to 1/2 cup evaporated milk • paprika Rub the potato skins with oil; pierce with a fork. Bake at 400º for 1 hour or until tender. Allow to cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake, uncovered, at 325º for 30 minutes or until heated through. Makes 8 servings.