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Pot Roast Twice Baked Potato

Pot roast twice baked potatoes with a creamy, loaded filling and broiled golden tops. Baked potato shells are hollowed and restuffed with mashed potato, shredded pot roast, cheddar, and gravy for a hearty American main dish.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 4 large russet potatoes, baked Baked until tender; cool slightly before halving.
leftover pot roast
  • 2 cup leftover pot roast, shredded (or braised beef) Use leftovers for the quickest reheating and best texture.
pot roast gravy
  • 0.5 cup leftover pot roast gravy (or beef broth) Add a splash if the filling seems dry.
butter and dairy
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
cheddar
  • 1.5 cup sharp cheddar, shredded and divided Reserve extra for topping before baking and finishing.
garnish
  • 3 green onions, sliced
seasoning
  • 0.25 Salt and pepper to taste Season the mashed potato filling to taste.

Equipment

  • 1 sheet pan

Method
 

Prep the potato shells
  1. Preheat the oven to 400F, and set a sheet pan ready to bake the stuffed potato shells. Use a hot oven so the filling heats through and the cheese bubbles quickly.
  2. Halve the baked russet potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Keep the shells intact so they hold the pot roast filling.
Make the creamy mashed filling
  1. Mash the potato flesh with unsalted butter, sour cream, milk, 1 cup cheddar, salt, and pepper until smooth. Stop when creamy and lump-free so the filling stays silky.
Warm the pot roast and restuff
  1. Warm the pot roast in the gravy, then fold it into the mashed potato mixture until evenly combined. The filling should look cohesive and spreadable.
  2. Fill the potato shells with the pot roast mixture, then top each with the remaining cheddar. The surface should be well covered so it melts and browns.
Bake and broil to finish
  1. Bake the stuffed shells for 15-18 minutes at 400F until heated through and the cheese is bubbly. Watch for active bubbling in the center as the visual cue.
  2. Broil for 2 minutes until golden, then top with green onions and drizzle with extra gravy. Look for browned cheese edges and a glossy gravy finish.

Notes

For the cleanest hollowed shells, cool baked potatoes until manageable, then scoop with steady pressure and keep the 1/4-inch rim. Store leftovers in an airtight container in the fridge up to 3 days and reheat in a 350F oven until warmed; freeze is not recommended because the sour cream dairy may break after thawing. Dietary swap: use reduced-fat cheddar and light sour cream for a lighter version while keeping the same twice-baked structure.