Stuffed Potatoes


5 to 6 large baking potatoes
3 T. butter
1/2 c. milk
1/2 c. sour cream
1 t. salt
1/8 t. pepper
2 T. grated Parmesan cheese
Chopped chives

Wash potatoes, drain, but do not dry. Place damp potatoes in crockpot. cover pot and cook on LOW 6 to 8 hours or until tender. Remove from pot. Cut a thick, lengthwise slice from top of each potato. Scoop hot potato 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 pan. Bake at 425* F. for 15 minutes or until hot and lightly browned. Top with chopped chives.