2 oz cream cheese, cubed
2 TB chives
1/4 tsp basil
salt, pepper
4 TB milk
paprika
Bake potatoes at 375 for 45-50 minutes. Cool slightly and cut in half lengthwise.
Scoop out insides, leaving a thin shell. Put pulp in bowl and add cream cheese, chives, basil, salt and pepper. Beat until smooth. Add milk. Beat until fluffy. Put mix into shells on baking sheet. Cover loosely with foil. Bake 10 minutes. Uncover and bake another 10 minutes.
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