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Stuffed Potatoes

5 large baking potatoes
3 tablespoons butter
1/2 cup milk
1/2 cup dairy sour cream
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons 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 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 in 425 F oven for 15 minutes or until hot and lightly browned. Top with chopped chives.

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