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Pot Roast Twice Baked Potatoes

A hearty, comforting dish combining tender baked potatoes with savory shredded pot roast, creamy cheese, and rich seasonings, baked to golden perfection. It's a satisfying meal that repurposes leftovers beautifully.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Potatoes
  • 4 large Russet potatoes about 1.5-2 lbs total
  • 1 tbsp Olive oil
  • 1/2 tsp Salt for potato skins
For the Pot Roast Filling
  • 2 cups Cooked, shredded pot roast lean cuts preferred, warmed slightly if cold
  • 4 tbsp Unsalted butter softened or melted
  • 1/4 cup Milk whole milk or half-and-half for richer results
  • 1/4 cup Sour cream
  • 1 cup Shredded sharp cheddar cheese divided
  • 1/2 cup Shredded Monterey Jack cheese divided, or another good melting cheese
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Black pepper
  • Salt to taste
  • 2 tbsp Fresh chives chopped, for garnish

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Potato Masher
  • Oven

Method
 

Prepare the Potatoes
  1. Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean under cold water. Pat them dry thoroughly.
  2. Rub each potato with olive oil and sprinkle with salt. Pierce each potato several times with a fork or knife to allow steam to escape during baking. Place the potatoes directly on the oven rack or on a baking sheet.
  3. Bake for 60-75 minutes, or until the potatoes are very tender when squeezed and easily pierced with a fork. Remove from oven and let cool slightly, about 10 minutes, until they are cool enough to handle.
Create the Filling
  1. Once cooled, carefully slice each potato in half lengthwise. Using a spoon, scoop out the potato flesh into a large mixing bowl, leaving about a 1/4-inch shell of potato attached to the skin to maintain its structure. Place the empty potato skins back on the baking sheet.
  2. To the scooped potato flesh, add the softened butter, milk, sour cream, garlic powder, onion powder, and black pepper. Use a potato masher or a fork to thoroughly mash the mixture until mostly smooth. Do not overmix, as it can make the potatoes gummy.
  3. Gently fold in the shredded pot roast, 3/4 cup of the sharp cheddar cheese, and 1/4 cup of the Monterey Jack cheese until just combined. Taste and add salt as needed.
Assemble and Bake Twice
  1. Spoon the pot roast and potato mixture evenly back into the reserved potato skins, mounding it slightly on top. Sprinkle the remaining 1/4 cup sharp cheddar cheese and 1/4 cup Monterey Jack cheese over the top of each potato.
  2. Return the baking sheet with the stuffed potatoes to the oven (you can lower the oven temperature to 375°F / 190°C if desired for more even cooking). Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
  3. Remove from the oven, garnish with fresh chopped chives, and serve hot.

Notes

These Pot Roast Twice Baked Potatoes are excellent for using up leftover pot roast. For an extra rich flavor, you can brush the potato skins with a little melted butter before the second bake. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer.