I would like to know if I can partially cook my potatoes and then slice them thinly, like Hasselback potatoes, and freeze them for later use? I enjoy grilling my potatoes with onion between the slices, but after work there just isn’t enough time. Freezing them would make things easier, and then I could just grab it out of the freezer and pop it on the grill.

This may be successful by freezing, but usually a re-cooked baked potato has a skin that wrinkles as moisture is lost and may have some graying inside. You could certainly try it. Manufacturers have the ability to blast freeze potatoes in 30 seconds to a minute, not easily replicated at home.