How to make it

  • Wash potatoes; do not dry. Place into slow cooker; cover and cook on low 6-8 hrs, or until tender. Remove from pot. Cut a thick slice lengthwise from the top of each potato. Scoop hot pulp into mixing bowl, saving the potato shell to fill later.
  • To the potato pulp 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 for 15 minutes, or until hot and lightly browned. Top with chopped chives.

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