Scrub potatoes and pierce each with a fork 6-8 times.
Place potatoes on a microwave-safe dish and microwave on high for 10 minutes, or until tender.
Remove from microwave and allow to cool for 5-10 minutes, or until cool enough to handle.
Cut each potato in half and scoop out flesh, leaving a shell that is approximately 1/4-inch thick.
Place flesh of potatoes in a large bowl with deep sides along with almond milk, cheese, sour cream, butter, salt and pepper, and blend with a hand mixer until smooth.
Spoon blended mixture into potato shells, and place in microwave, cooking an additional 60-90 seconds on high, or until heated through.
Sprinkle with paprika and chives and serve.