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This close-up features one of the delicious pot roast twice baked potatoes, generously filled and garnished with fresh parsley.
Daniel

Hearty Pot Roast Twice Baked Potatoes

Indulge in the ultimate comfort food with these savory twice-baked potatoes, loaded with creamy mashed potato, tender shredded pot roast, rich cheese, and a hint of pot roast gravy.
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Prep Time 40 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the First Bake
  • 4 large Russet potatoes scrubbed clean
  • 1 tbsp Olive oil
  • 1 tsp Salt for rubbing potatoes
For the Filling
  • 1.5 cups Cooked pot roast shredded
  • 4 tbsp Unsalted butter melted
  • 1/2 cup Sour cream room temperature
  • 1/4 cup Milk whole or 2%, warmed
  • 1 cup Sharp cheddar cheese shredded, plus 1/2 cup for topping
  • 1/4 cup Pot roast gravy optional, warmed
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 tsp Black pepper freshly ground
  • 1/4 cup Fresh chives chopped, for garnish

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Potato Masher
  • Oven

Method
 

Bake the Potatoes
  1. Preheat oven to 400°F (200°C). Pierce each potato several times with a fork. Rub potatoes with olive oil and then sprinkle with salt.
  2. Place potatoes directly on the oven rack (or on a baking sheet to catch any drips). Bake for 60-75 minutes, or until very tender when squeezed.
  3. Carefully remove potatoes from the oven and let them cool for about 10-15 minutes, or until cool enough to handle. Reduce oven temperature to 375°F (190°C).
Prepare the Filling
  1. Slice each potato lengthwise about halfway through. Scoop out the cooked potato flesh into a large mixing bowl, leaving a sturdy 1/4-inch shell. Be careful not to tear the skins.
  2. Add melted butter, sour cream, warmed milk, shredded pot roast, 1 cup of shredded cheddar cheese, pot roast gravy (if using), garlic powder, onion powder, and black pepper to the scooped potato flesh.
  3. Mash the mixture with a potato masher until well combined and creamy. Do not overmix, or potatoes can become gummy. Taste and adjust seasonings as needed.
Fill and Second Bake
  1. Carefully spoon the potato and pot roast mixture back into the empty potato skins, mounding it slightly.
  2. Place the filled potato skins back onto the baking sheet. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the tops of the filled potatoes.
  3. Bake for 20-25 minutes, or until the filling is heated through, the cheese is melted and bubbly, and the tops are lightly golden.
Serve
  1. Garnish with fresh chopped chives and serve hot.

Notes

To save time, you can bake the potatoes the day before and refrigerate them. When ready to make the twice-baked potatoes, reduce the initial cooling time and proceed with the recipe. Leftover pot roast gravy adds immense flavor and moisture to the filling. If you don't have any, you can omit it or add an extra tablespoon of milk or butter.