Twice-Baked Potatoes - cooking recipe

Ingredients

4 small baking potatoes (5 to 6 oz. each)
2 oz. cream cheese, cubed and softened
2 Tbsp. snipped chives (optional)
1/4 tsp. dried basil, crushed
1/8 tsp. salt
dash of pepper
3 to 4 Tbsp. milk
paprika (optional)

Preparation

Prick potatoes with a fork.
Bake in a 375\u00b0 oven for 45 to 50 minutes or until tender.
Cool slightly.
Cut potatoes in half lengthwise.
Gently scoop out each potato half, leaving a thin shell.
Set shells aside.
Put pulp into a small mixing bowl.
Add cream cheese, chives, basil, salt and pepper; beat until smooth. Add milk, a teaspoon at a time, beating until potato mixture is fluffy.
Pipe or spoon potato mixture into shells.
Sprinkle with paprika.
Place on a baking sheet.
Cover loosely with foil.
Bake in a 375\u00b0 oven for 10 minutes.
Uncover and bake 10 minutes more or until heated through.
Serves 8.