Step 1

Bake the potatoes in the slow cooker, oven, or microwave. Cool to handle.

Step 2

Cut the potatoes in half lengthwise. Scoop out the insides, leaving a shell 1/4-inch thick.

Step 3

Place the cooked insides of the potatoes in a large mixing bowl and mash until smooth. Mix in the cream cheese, 3/4 cup cheddar, and butter. Stir in the green onions, salt, pepper, and garlic powder. Taste and adjust the seasonings.

Step 4

Fill the potato shells with the cheesy potato mixture. Top with the remaining 1/4 cup shredded cheese. The potatoes can be stored in the refrigerator at this point or baked for serving.

Step 5

Preheat the oven to 375 degrees. Place the stuffed potatoes on a baking sheet and bake for 15 minutes or until the potato is hot through and the cheese is melted.

Step 6

Once the potatoes are filled, do not bake them. Instead chill them in the refrigerator until completely cold. Wrap in plastic wrap or place in a covered, freezer-safe container. Store in the freezer for up to 2 months.

Step 7

To serve from frozen, thaw overnight in the fridge and continue with the baking instructions. Alternatively, you can reheat them in the microwave until hot.