Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
In a large bowl, mash pulp with the cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika.
Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through.