Stuffed, twice-baked potatoes. Bake potatoes till tender. While still hot, slice off top 1/4 lengthwise (hold hot potato in non-working hand with paper towel). Scoop out potato pulp and place in bowl. Leave any flesh attached to tops and set aside, for now. Mash potatoes with hot milk, a good spoonful of sour cream and thinly sliced leeks that have been sautéed in either melted butter or extra-virgin olive oil (or combo). Season very well with salt and pepper. Fold in chopped fresh chives. (Important: add enough hot milk, etc. to make mixture extra creamy- since potatoes are absorptive, they need more moisture to retain best texture after the second baking.) Mound filling in empty skins. Brush top of filling with melted butter- season well. Sprinkle with paprika. Brush sliced off tops with butter or olive oil (both sides), season flesh sides. Bake together in preheated 375f oven till golden on top and stuffed potatoes are piping hot within, 25 to 35 minutes.