4 Russet Potatoes, 4 T butter, ¼- ½ cup milk, salt & pepper Bake the potatoes until fork tender. Slice the potatoes in half and scoop out the center, leaving a thin layer of potato in the shell. Put the potato centers in the bowl with the butter & some salt & pepper. Mash the potatoes with a hand mixer adding milk as needed. You want these a little dryer than whipped potatoes. Scoop them back in the shells. You will only fill 4 of the 8 halves. Top with some paprika. Boil until golden brown. You can add fresh chives, cheddar cheese & bacon pieces too..