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.