Baked Potatoes and Cheese

6 large baked potatoes
2 c. grated Kraft pimento or American cheese or Velveeta
1/3 c. hot milk
2 tsp. salt
1/8 tsp. paprika

Cut potatoes in half lengthwise and scoop out the centers. Mash thoroughly. Add cheese to hot milk and beat with egg beater until smooth. Mix with the potatoes, add seasoning and whip until light and creamy. Refill the potato shells, return to a hot oven, 450, and bake until brown on top.