Twice-Baked Potatoes

You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate.  When you're ready to bake, remove them from the refrigerator while the oven preheats.  Bake as directed.

6 large russet potatoes
1/2 cup butter or margarine, softened
3/4 to 1 cup milk or half-and-half cream
3 tablespoons crumbled cooked bacon
3 tablespoon finely chopped onion
1 tablespoon snipped chives
1/2 teaspoon salt
Dash pepper
1 1/2 cups (6 ounces) shredded cheddar cheese, divided
Paprika

     Bake potatoes at 375 for 1 hour 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 cup of cheese.  Spoon into potato shells. Top with remaining cheese and sprinkle with paprika.  Place on a baking sheet.  Bake, uncovered, at 375 degrees for 25-30 minutes or until heated through.  Yield: 6 servings.