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Pot Roast Twice Baked Potatoes

Pot roast twice baked potatoes with creamy, smooth filling and a bubbly cheddar top. Uses leftover pot roast and gravy, then bakes and broils for golden, cheesy 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Baked potato shells
  • 4 large russet potatoes Bake until fully cooked, then cool slightly before halving and scooping.
Pot roast filling
  • 2 cup leftover pot roast Shredded or braised beef.
  • 0.5 cup leftover pot roast gravy Or use beef broth.
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1.5 cup sharp cheddar Shredded and divided: 1 cup for the filling, remaining for topping.
  • 3 green onions Sliced for topping.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep the potato shells
  1. Preheat the oven to 400F. Halve the baked potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
  2. Mash the potato flesh with unsalted butter, sour cream, milk, 1 cup sharp cheddar, salt, and pepper until smooth.
Make the pot roast mixture and fill
  1. Warm the leftover pot roast in its gravy. Fold the warmed pot roast into the mashed potato mixture.
  2. Fill the potato shells with the pot roast mixture and top with the remaining sharp cheddar.
Bake and broil
  1. Bake for 15-18 minutes, until heated through and the cheese is bubbly. Use a visual cue of melted, lightly browned bubbling at the edges.
  2. Broil for 2 minutes until golden. Top with green onions and drizzle over extra gravy.

Notes

For the smoothest filling, mash the potato flesh thoroughly before folding in the warm pot roast; avoid overmixing once the meat is added so the texture stays rich. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven until hot. Freezing is not recommended because sour cream and potatoes can change texture after thawing. If you want a lighter option, swap sour cream for plain Greek yogurt.