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Pot Roast Twice Baked Potatoes

Pot roast twice baked potatoes with a smooth, buttery potato filling stuffed into 1/4-inch shells and baked until the cheese bubbles. Loaded with shredded leftover pot roast, tangy sour cream, cheddar, and finished under a quick broil with gravy and green onions.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and filling
  • 4 large russet potatoes Baked until tender; cool slightly before halving.
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 cup sharp cheddar Shredded and divided (about 1 cup in the filling, remaining for top).
  • 3 green onions Sliced; use for topping.
  • 1 salt To taste.
  • 1 pepper To taste.
Pot roast and gravy
  • 2 cup leftover pot roast Shredded.
  • 0.5 cup leftover pot roast gravy Or use beef broth.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400F. Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell for stuffing.
  2. Mash the potato flesh with butter, sour cream, milk, 1 cup cheddar, salt, and pepper until smooth. Keep mashing until no lumps remain and the mixture looks creamy.
Mix and fill
  1. Warm the pot roast in the gravy. Fold the warm shredded beef into the mashed potato mixture until evenly combined.
  2. Fill the potato shells with the pot roast mixture and top each with the remaining cheddar. Arrange on a sheet pan so they bake evenly.
Bake and broil
  1. Bake at 400F for 15-18 minutes until heated through and the cheese is bubbly. Look for bubbling edges and hot centers when you gently press a potato.
  2. Broil for 2 minutes until golden. Top with green onions and drizzle with extra gravy right before serving.

Notes

Pro tip: scoop carefully to keep sturdy 1/4-inch potato shells so they hold the filling. Store leftovers in the fridge for up to 3 days in an airtight container; reheat in a 350F oven until warmed through. Freeze is not recommended for best texture (potatoes can get grainy). For a dairy-light swap, use reduced-fat cheddar and use light sour cream.