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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (26%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.3mg||9 %|
|Sodium 114mg||4 %|
|Potassium 1623.2mg||43 %|
|Total Carbohydrate 66.2g||19 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 58.1g|
|Protein 9.2g||13 %|
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Calories per serving: 396
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