Scrup potatoes thoroughly with a clean vegetable brush. Rinse well and pat dry with paper towels. Use the tines of a fork or the tip of a sharp knife to prick the potatoes.

Place the potatoes directly on the oven rack in the center of the oven. Bake potatoes ina 425F oven for 40 to 60 minutes or till tender and potatoes yield under gentle pressure. Remove from the oven; let stand about 10 minutes or until cool enough to handle.

Sit the potatoe on its side and cut potatoe in half vertically. Using a spoon, gently scoop out the flaky cooked potato pulp, leaving a 1/4 inch shell. Add the pulp to a large bowl. Use a potato masher to begin mashing the potatoes. Add butter, sour cream, garlic, salt and black pepper. Continue mashing until desired consistency. Taset for seasoning and add more butter or sour cream if desired. Stir in the cheese and 1/4 cup snipped fresh chives.

Spoon mashed potato mixture into the potato shells. Place shells in a shallow baking pan or a cooky sheet. Bake in a 425F oven for 20 to 25 minutes or until lightly browned.

If you like, sprinkel with additional snipped chives or thinly sliced green onion and sprinkle with paprika