6 baking potatoes, washed
3 tbsp butter
1 cup milk
chopped chives
1 tsp salt
1//8 tsp pepper
3 tbls Parmesan cheese
shredded cheddar 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 insides. Save shell. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.
Serves 6.