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Pot Roast Twice Baked Potatoes

Pot roast twice baked potatoes with a creamy cheddar mash and stuffed roasted beef, baked until heated through and then broiled golden. Overhead-styled loaded potato skins get finished with green onions and a gravy drizzle.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Baked russet potatoes
  • 4 large russet potatoes Bake ahead until tender; cool slightly before halving.
Pot roast filling
  • 2 cup leftover pot roast Shredded (or use braised beef).
  • 0.5 cup leftover pot roast gravy Or substitute beef broth.
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 cup sharp cheddar Use 1 cup for the mash and save the rest for topping.
  • 3 green onions Slice for topping.
  • 1 salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the potatoes
  1. Preheat the oven to 400F, then halve baked russet potatoes lengthwise and scoop out the flesh leaving a 1/4-inch shell.
  2. Mash the potato flesh with 4 tablespoons unsalted butter, 1/2 cup sour cream, 1/4 cup milk, 1 cup sharp cheddar, salt, and pepper until smooth.
Build the pot roast mixture
  1. Warm the leftover pot roast in the gravy until hot, then fold the shredded beef into the mashed potato mixture.
Stuff, bake, and finish
  1. Fill the potato shells with the pot roast mixture and top with the remaining sharp cheddar.
  2. Bake for 15-18 minutes, until the potatoes are heated through and the cheese is bubbly.
  3. Broil for 2 minutes until golden, then top with sliced green onions and extra gravy before serving.

Notes

For crisp edges and cleaner scooping, let the baked potatoes cool 10 minutes before halving. Store leftovers in the fridge up to 3 days; reheat in a 350F oven until hot. Freezing isn’t recommended because sour cream and potatoes can get watery after thawing. For a lighter option, use reduced-fat cheddar and sour cream while keeping the butter and gravy for flavor.