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Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
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Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
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Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
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Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
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Garnish with paprika and chives.