Bake potatoes at 375°F, 1 hour or until tender. Cool slightly. Slice off top; scoop out pulp, leaving 1/8 inch shell. Beat pulp until fluffy. Add cream cheese, butter, sour cream, chilies, Morton® Seasoned Salt and pepper, mix well. Refill shells with mixture.
Bake at 400°F, for 15 minutes or until browned. Sprinkle with paprika.
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