Stuffed Potatoes - slow cooker

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

Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.

Variation: add crumbled bacon and grated cheddar)

Makes 5 to 6 servings.