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Pot Roast Twice Baked Potato

Pot Roast Twice Baked Potato combines baked russet shells with a creamy, buttery potato filling and shredded pot roast, baked until bubbly and finished under a quick broil. Loaded with sharp cheddar, green onions, and gravy, these potato skins deliver a hearty American-style dinner with a crisp-golden top.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

4 large russet potatoes, baked
  • 4 russet potatoes Baked until tender; cool slightly before halving.
2 cups leftover pot roast, shredded (or braised beef)
  • 2 cup leftover pot roast (shredded) Use any leftover braised beef.
1/2 cup leftover pot roast gravy (or beef broth)
  • 0.5 cup pot roast gravy (or beef broth) Have extra on hand for serving if desired.
4 tablespoons unsalted butter
  • 4 tbsp unsalted butter
1/2 cup sour cream
  • 0.5 cup sour cream
1/4 cup milk
  • 0.25 cup milk
1-1/2 cups sharp cheddar, shredded and divided
  • 1.5 cup sharp cheddar cheese (shredded) Divide into 1 cup for the filling and remaining for topping.
3 green onions, sliced
  • 3 green onions Slice for topping.
Salt and pepper to taste
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp black pepper Use to taste.

Equipment

  • 1 sheet pan

Method
 

Prepare the potatoes
  1. Preheat the oven to 400F. Halve the baked potatoes lengthwise and scoop out the flesh, leaving about a 1/4-inch shell for structure.
  2. Mash the potato flesh with butter, sour cream, milk, 1 cup cheddar, salt, and pepper until smooth. Keep mashing until the mixture looks creamy and lump-free.
Make the filling
  1. Warm the pot roast in the gravy until hot and steamy, then fold it into the mashed potato mixture. Mix just until evenly combined.
Assemble and bake
  1. Fill the potato shells with the pot roast mixture and top with the remaining cheddar. Arrange the potatoes on a sheet pan so they bake evenly.
  2. Bake for 15-18 minutes at 400F until heated through and the cheese is bubbly. The tops should look melted and lightly set.
Finish with broil
  1. Broil for 2 minutes until golden. Top immediately with green onions and extra gravy before serving.

Notes

To keep the potato shells from drying out, scoop carefully and leave a consistent 1/4-inch wall; if the filling looks thick, stir in a splash of warmed gravy or milk. Store leftovers in the refrigerator up to 3 days; reheat in a 350F oven until hot (microwave works but won’t crisp the top as well). Freezing is not recommended because potatoes and sour cream can change texture after thawing. For a lighter swap, use reduced-fat sour cream and cheddar, and measure the butter to reduce richness while keeping the creamy texture.