Bake Idaho spuds at 350 for 1 hour or until tender. Slice lengthwise, and keeping the potato skins whole, scoop out innards from the two halves into a mixing bowl. Add sea salt, ghee and enough water to blend into mashed potato consistency. Add back to the empty potato skins. Dust tops with paprika and grated sheep cheese (if you can eat it). Broil until tops are bubbly and browned. Serve with chicken or beef.