Stuffed Potatoes

5-6 large baking potatoes
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp black pepper
2 Tbsp grated parmesan cheese
chopped chives

Wash potatoes but do not dry. Place damp potatoes in slow cooker; cover pot and cook on low for 6-8 hours or until tender. Removed from pot.

Cut a thick, lengthwise slice from top of each potato. Scoop hot pulp into a mixing bowl. Save the shell. Add butter,milk, sour cream, salt & pepper. Beat until fluffy, adding more milk if neccessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in a shallow baking pan and bake in 45 F oven for 15 minutes or until hot and lightly browned.

Top with chives (and bacon). Makes 5-6 servings.