Cook potatoes, 1 teaspoon salt, and boiling water to cover in a Dutch oven 25 minutes or until tender.
Drain and cool to touch.
Peel potatoes, and mash in a large bowl using a potato masher. Stir in remaining salt, cream cheese, and next 3 ingredients until blended.
Spoon mixture into 6 large mounds on a baking sheet. Shape each mound into a 4-inch bowl using the back of a large serving spoon; cover and freeze until firm.
Place frozen bowls into heavy-duty zip-top plastic bags; freeze up to 1 month.
Remove from freezer, and place frozen bowls on a lightly greased baking sheet.
Brush with butter, and sprinkle with paprika.
Bake frozen bowls at 450 for 15 minutes or until thoroughly heated and lightly browned.
