Bake the potatoes in the slow cooker, oven, or microwave. Cool to handle.
4 large baking potatoes
Cut the potatoes in half lengthwise. Scoop out the insides, leaving a shell ¼-inch thick.
Place the cooked insides of the potatoes in a large mixing bowl and mash until smooth. Mix in the cream cheese, ¾ cup cheddar, and butter. Stir in the green onions, salt, pepper, and garlic powder. Taste and adjust the seasonings.
8 oz cream cheese, 4 oz cheddar cheese (shredded), ⅓ cup melted butter, ¼ cup chopped green onion, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder
Fill the potato shells with the cheesy potato mixture. Top with the remaining ¼ cup shredded cheese. The potatoes can be stored in the refrigerator at this point or baked for serving.
To bake:
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.
To freeze:
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.
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.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 stuffed potato half.