Twice Baked Potatoes

4 small baking potatoes (5 to 6 ounces each)
2 ounces reduced calorie cream cheese, cubed and softened
2 tablespoons snipped chives
1/4 teaspoon dried basil, crushed
1/8 teaspoon salt
3 to 4 tablespoons skim milk
dash pepper

Prick potatoes with a fork. Bake in a 375 oven for 45 to 50 minutes or till 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 mixer bowl. Add cream cheese, chives, basil, salt, and pepper; beat till smooth. Add milk; a tablespoon at a time, beating till 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 oven for 10 minutes. Uncovered potatoes and bake 10 minutes more or till heated through. Makes 8 servings.