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Pot Roast Twice Baked Potatoes

Pot Roast twice baked potatoes with a creamy cheddar mash and shredded pot roast filling, baked until heated through and bubbly. Finished with a quick broil for golden tops and a gravy drizzle over loaded potato skins.
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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 potatoes
  • 4 large russet potatoes Baked until fully tender 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 as a swap.
creamy potato base
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 cup sharp cheddar, shredded and divided Use 1 cup for the mash and the rest for topping.
  • 3 green onions, sliced For topping after broiling.
seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and mash
  1. Preheat the oven to 400F, then place a sheet pan on the middle rack to heat through. While it warms, cut 4 baked large russet potatoes in half lengthwise and scoop out the flesh, leaving about a 1/4-inch shell for structure.
  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 and creamy. Stop and scrape the bowl as needed so there are no lumps.
Warm filling and assemble
  1. Warm 2 cups leftover pot roast in 1/2 cup leftover pot roast gravy in a skillet or microwave-safe container until hot throughout. Fold the warmed pot roast into the mashed potato mixture so it stays thick enough to spoon.
  2. Fill the potato shells with the pot roast mixture and top each with the remaining sharp cheddar. Arrange the stuffed skins cut-side up on the hot sheet pan.
Bake and finish
  1. Bake at 400F for 15-18 minutes until heated through and the cheese is bubbly. Look for edges starting to brown slightly and the filling getting hot all the way to the center.
  2. Broil for 2 minutes until the tops are golden. Immediately top with sliced green onions and drizzle any extra gravy over the hot potatoes for serving.

Notes

For the smoothest filling, mash the potato flesh while it’s warm so butter and sour cream incorporate easily. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350F oven until hot (about 15 minutes). Freezing is not recommended because the sour cream texture can break after thawing. For a dairy-light option, use low-fat sour cream and milk while keeping the cheddar amount steady for the best melt.