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Pot Roast Twice Baked Potatoes

Pot Roast Twice Baked Potatoes turn baked potato shells into a hearty, creamy filling with shredded pot roast and bubbly sharp cheddar. Bake until heated through, then broil to get golden cheese and a gravy drizzle finish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes, baked
  • 4 large russet potatoes Baked ahead until fully tender; cool slightly before halving.
Pot roast filling
  • 2 cup leftover pot roast Shredded; use braised beef if needed.
  • 0.5 cup leftover pot roast gravy Or use beef broth if you don’t have gravy.
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1.5 cup sharp cheddar Shredded and divided (reserve some for topping).
  • 3 green onions Sliced; for topping.
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and hollow the potatoes
  1. Preheat the oven to 400F, then halve the baked russet potatoes lengthwise and scoop out the flesh, leaving about a 1/4-inch shell.
  2. Mash the potato flesh with butter, sour cream, milk, 1 cup cheddar, salt, and pepper until smooth, with no large lumps visible.
Mix and fill
  1. Warm the pot roast in the gravy until steamy, then fold the shredded meat into the mashed potato mixture until evenly distributed.
  2. Fill each potato shell with the pot roast mixture and top with the remaining cheddar so the surface is covered.
Bake and finish
  1. Bake for 15 to 18 minutes, until the potatoes are heated through and the cheese is visibly bubbly at the edges.
  2. Broil for 2 minutes until the tops look golden, then top with green onions and drizzle with extra gravy before serving.

Notes

For the smoothest filling, mash the potato flesh thoroughly before mixing in sour cream and milk. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350F oven until hot. These freeze okay without the green onion topping—freeze up to 2 months, then thaw overnight and reheat until heated through. Dietary swap: use reduced-fat cheddar and sour cream for a lighter version without changing the method.