Stuffed Potatoes

Wash potatoes, but do not dry. Place damp potatoes in crock pot. Cover pot and cook on low 6-8 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 shell, rounding tops. Sprinkle with cheese. Place in shallow baking pan. Bake 425 for 15 minutes or until hot and lightly browned. Top with chopped chives.