"It truly doesn't get any better than this recipe. The flavors are amazing and the consistency of the potatoes is perfect. Love all the options too, thank you!"
Cut cooked potatoes in half lengthwise. Scoop potato out from each side, leaving a little bit left at the edges to make some structure for the pocket. Place the potato shells on a baking sheet. Set aside.
In a bowl, add scooped out potatoes, softened butter, and sour cream; mash together until combined. Add cheddar cheese, milk, salt, pepper, and green onions; stir to combine.
Add the potato filling to the potato shells. Shells should be overfilled. Sprinkle the ⅓ cup of cheese over the tops of the potatoes. Place in the oven and cook.
Instead of putting them into the oven for the second time, let them cook completely. Place into a freezer safe bag or container and then freeze up to 6 months.