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1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender. Let stand about 10 minutes or until cool enough to handle.
2. Cut a slice off the top of each baked potato;* discard skin from slices and place pulp in a large bowl. If necessary, cut a small slice off the bottoms of the potatoes so they stand upright. Using a melon baller, scoop out potato pulp from potatoes; add to the bowl. Set potato shells aside.
3. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, chives, mustard, salt, and smoked paprika. Stir in 1/2 cup of the cheese. Spoon the mashed potato mixture into the potato shells. Place filled shells in a 15x10x1-inch baking pan.
4. Bake, uncovered, for 15 to 20 minutes or until light brown. Sprinkle evenly with the remaining 1/4 cup cheese. Bake for 2 to 3 minutes more or until cheese melts. If desired, sprinkle with chives.