6 baking potatoes, washed
3 T. butter
1 C. milk
Chopped chives
1 tsp. salt
1/8 tsp. pepper
3 T. parmesan cheese
Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours. Remove and cut a slice, lengthwise, from each potato. Scoop out inside. Save shell. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese. Bake @ 425 F. for 15 minutes or until cheese is melted and bubbly. Serves 6.