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Pot Roast Twice Baked Potato

Pot roast twice baked potatoes loaded with shredded beef, creamy cheddar mash, and bubbly cheese—finished under the broiler for a golden top. Halved baked russet shells are scooped, mashed smooth, stuffed, then baked and broiled until hot and melty.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 large russet potatoes baked
Pot roast
  • 2 cup leftover pot roast shredded (or braised beef)
  • 0.5 cup leftover pot roast gravy or beef broth
Dairy
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
Cheese and toppings
  • 1.5 cup sharp cheddar shredded and divided
  • 3 green onions sliced
Seasoning
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep the potato shells and filling
  1. Preheat oven to 400F. Halve the baked russet potatoes lengthwise and scoop out the flesh, leaving about a 1/4-inch shell for support.
  2. Mash the potato flesh with butter, sour cream, milk, 1 cup cheddar, salt, and pepper until smooth. Warm and fold in the shredded pot roast until evenly coated with the creamy potato mixture.
Fill, bake, and finish
  1. Fill each potato shell with the pot roast mixture and top with the remaining cheddar. Bake 15-18 minutes at 400F until heated through and the cheese is bubbly.
  2. Broil for 2 minutes until the tops turn golden. Top with sliced green onions and drizzle with extra gravy right before serving.

Notes

For the cleanest stuffing, keep the potato shells steady on the sheet pan and leave the 1/4-inch rim intact. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven until hot. Freezing is not recommended because the sour cream and potatoes can become grainy after thawing. Swap dairy: use plain Greek yogurt in place of sour cream for a slightly tangier filling with similar texture.