TWICE BAKED POTATOES

Title	TWICE BAKED POTATOES
Category	Vegetables
Author	Sherry Hessler
Ingredients	6 lg. russet potatoes 1/2 c. butter softened 3/4 - 1 c. milk or half-and-half 3 T. crumbled cooked bacon 3 T. finely chopped onion 1 T. snipped chives 1/2 tsp. salt dash of pepper 1 1/2 c. (6 oz.) shredded cheddar cheese divided paprika
Directions	Bake potatoes at 375° for 1 hr. or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 c. cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated throughly. Yield: 6 servings. You can assemble these potatoes up to 24 hrs. ahead of time, then cover and refrigerate. When your ready to bake, remove them from refrigerator while the oven preheats. Bake as directed.