• 6 baking potatoes
• 1 3-oz pkg cream cheese at room temperature
• ½ cup milk
• 1 tsp salt
• ⅓ cup butter
• dash of paprika for each potato

Special Equipment

• 6-cup muffin pan

1. Preheat oven to 425º
2. Prick potatoes with a fork and bake in the oven at 425º for 50 minutes
3. Remove potatoes from the oven and make lengthwise and crosswise cuts on top, gently fold back flaps and scoop out the inside meat of the potato (important to do this while the potatoes are hot)
4. Mash potatoes thoroughly
5. Add softened cream cheese, milk, salt and butter to the hot potatoes and blend thoroughly
6. With a spoon, stuff potato skins with the mixture, sprinkle with paprika, wrap in foil, place each potato in a section of a muffin tin and return to the oven for about 5 minutes or until tops are brown
7. Remove potatoes from the muffin tin, serve and enjoy