4 baked Russet potatoes
¼ cup butter, melted
1 small clove garlic, minced
Dash of paprika
Salt and pepper, to taste
6 ounces sliced Jarlsberg cheese
Quarter potatoes lengthwise. Carefully scoop out potato pulp from skins leaving about ½-inch shell; reserve pulp for another use. Combine butter, garlic, paprika, salt and pepper and brush over inside of skins. Place on cookie sheet and bake 10 minutes, or until crisp, at 450o.
Remove from oven and top each with slice of cheese. Sprinkle with chives and bake 2 – 3 minutes longer or until cheese melts. Serves 4.