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Pot Roast Twice Baked Potatoes

Pot roast twice baked potatoes with crisp-edged potato shells and a creamy cheddar-mashed filling, stuffed and baked until bubbly. Loaded with shredded pot roast warmed in gravy, then broiled golden and finished with green onions and extra 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
  

Potatoes and filling
  • 4 large russet potatoes baked
  • 2 cup leftover pot roast shredded (or braised beef)
  • 0.5 cup leftover pot roast gravy or beef broth
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1.5 cup sharp cheddar shredded and divided
  • 3 green onions sliced
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prepare the potatoes
  1. Preheat the oven to 400F, then halve the baked potatoes lengthwise and scoop out the flesh, leaving about a 1/4-inch shell.
  2. Mash the potato flesh with the butter, sour cream, milk, 1 cup cheddar, salt, and pepper until smooth.
Mix the pot roast filling
  1. Warm the pot roast in the gravy, then fold it into the mashed potato mixture.
  2. Fill the potato shells with the pot roast mixture, then top each with the remaining cheddar.
Bake and broil
  1. Bake for 15-18 minutes until the potatoes are heated through and the cheese is bubbly.
  2. Broil for 2 minutes until golden, then top with green onions and extra gravy.

Notes

For the cleanest shells, bake the potatoes ahead until very tender, then cool 5-10 minutes before scooping. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until hot. Freezing isn’t ideal because the sour cream filling can soften and water out. For a lower-fat option, use reduced-fat sour cream and part-skim cheddar while keeping the same bake/broil timing.