Is there anything better than a giant, fluffy, perfectly baked potato? Yes! A giant, fluffy, perfectly baked potato that’s been stuffed with savory, slow-cooked pot roast and creamy, cheesy filling. Today, I’m bringing you a truly luscious, soul-warming meal that takes all the best parts of Sunday dinner and wraps them up in a delicious, easy-to-handle package. This Pot Roast Stuffed Twice Baked Potato Recipe is the ultimate game-changer for using up those glorious pot roast leftovers, or just an excuse to make pot roast, period. It’s hearty, rich, perfectly seasoned, and guaranteed to earn rave reviews from everyone at the table.
Why You’ll Love This Recipe
- Ultimate Comfort Food Mashup: We’re taking two classics—creamy, cheesy twice-baked potatoes and tender, shredded pot roast—and creating one incredible dish.
- A Brilliant Way to Use Leftovers: If you ever have leftover pot roast, this is officially its destiny! It transforms day-old meat into a brand-new, exciting meal.
- Packed with Flavor and Texture: You get the fluffy, buttery potato filling, the rich and savory beef, and the gooey melted cheese in every single bite. It’s truly unreal.
- Perfectly Customizable: Use your favorite cheeses, spices, or mix-ins to make this recipe uniquely yours.
Ingredients
All you need for this incredible Pot Roast Stuffed Twice Baked Potato Recipe is a little time and a few simple, incredible ingredients. We’re keeping it simple to let that amazing pot roast flavor shine!
- Large Russet Potatoes: These are the foundational star! Their starchy nature makes them bake up beautifully fluffy and provides the perfect sturdy “boat” for our filling.
- Cooked Shredded Beef Pot Roast: The main event! Using pot roast that’s already cooked and seasoned is the key to that deep, savory, slow-cooked flavor.
- Beef Broth: Just a splash to warm the pot roast and keep it incredibly moist and juicy before stuffing—no dry leftovers here!
- Olive Oil: Used for rubbing the potato skins before baking, helping them crisp up nicely and giving them that necessary, earthy flavor.
- Sour Cream: This is the secret to a perfectly creamy, tangy, and fluffy potato filling. Don’t skip it!
- Butter: Because everything is better with butter, right? It adds richness and necessary moisture to the mashed potato filling.
- Shredded Cheddar Cheese: Adds that wonderful sharp, cheesy pull to the creamy filling inside the potato.
- Shredded Mozzarella Cheese: We save this for the top! It melts beautifully and gets perfectly bubbly and golden under the broiler.
- Green Onions: Adds a fresh, mild oniony bite and a beautiful pop of color, both inside the filling and as a garnish.
- Garlic Powder & Onion Powder: Our dynamic duo for seasoning the potato filling. They provide deep, savory flavor without any chopping required.
- Salt and Pepper: Essential for enhancing all the flavors! Be generous, as potatoes need plenty of seasoning.
- Fresh Parsley: A little vibrant green garnish at the end makes this dish look as spectacular as it tastes.
Friendly Note: The specific measurements for all these incredible ingredients will be right under the article in the recipe card!
How to Make the Pot Roast Stuffed Twice Baked Potato
Get ready to transform simple ingredients into a showstopper! This process has two main bakes, making it extra rewarding.
Step 1: Bake the Potatoes
Preheat your oven to a nice and hot 400°F (200°C). Scrub your potatoes well—we want clean boats! Pierce each one several times with a fork (this is important to let the steam escape), rub them with a little olive oil for crispy skin, and place them directly on the oven rack. Bake for about 50–60 minutes until they are perfectly tender when you gently squeeze them. Let them cool slightly so they are safe to handle.
Step 2: Make the Filling
Once cool enough to touch, slice the potatoes in half lengthwise. Now for the fun part! Carefully scoop out the fluffy potato interior into a mixing bowl, making sure to leave about a quarter-inch border of potato inside the skin so your “boats” stay nice and sturdy. Add the sour cream, butter, garlic powder, onion powder, salt, and pepper to the filling and mash until it’s wonderfully smooth and creamy. Stir in the cheddar cheese and half of your sliced green onions. Taste it—it should be perfectly seasoned!
Step 3: Heat the Pot Roast
While you’re mashing, briefly warm your shredded pot roast in a small saucepan with the beef broth. This step ensures the meat is juicy and hot and mixes seamlessly into the potato mixture.
Step 4: Stuff and Top
Mix about half of the warmed, juicy pot roast into your potato filling. Spoon this delicious mixture back into each potato shell, mounding it up high—we want a generous serving! Top the mounded filling with the remaining shredded pot roast and sprinkle the mozzarella cheese generously over the top of each potato.
Step 5: Second Bake and Serve
Return the stuffed potatoes to the oven and bake for another 12–15 minutes. You are just waiting for that mozzarella to melt, turn bubbly, and get lightly golden brown. Once they’re out, garnish them with the remaining green onions and a sprinkle of fresh chopped parsley. Serve immediately and watch everyone’s eyes light up!
Pro Tips for Making the Recipe
- Pre-Cooked Pot Roast is Key: This recipe works best with a rich, savory pot roast that’s already been slow-cooked until fork-tender. Don’t start from scratch—use those amazing leftovers!
- Don’t Over-Mash the Filling: Once you add the cheese and sour cream, mix gently. Over-mashing can lead to a gluey, heavy potato filling, and we are aiming for light and fluffy cloud status!
- Customize the Cheese: If you prefer, you can swap out the mozzarella for shredded Monterey Jack, Provolone, or even Gruyère for an extra layer of nutty richness on top.
- Bake Until Crispy: For the first bake, make sure those potato skins are really tender. The secret to a perfect twice-baked potato is starting with a perfectly baked, fluffy canvas.
How to Serve
This incredible stuffed potato is practically a whole meal on its own, but you can certainly dress it up!
- Simple Side Salad: Pair it with a simple, crisp green salad dressed with a light vinaigrette to cut through the richness.
- Drizzles and Sauces: Serve with a dollop of extra sour cream or a sprinkle of crispy fried onions for extra texture and flavor.
- Seasonal Veggies: A side of roasted asparagus or green beans makes for a wonderful, balanced plate.
Make Ahead and Storage
This recipe is fantastic for meal prepping! You can easily prepare these potatoes ahead of time for a quick weeknight reheat.
Storing Leftovers
Place any leftover stuffed potatoes in an airtight container and store them in the refrigerator for up to 3 days.
Freezing
These freeze beautifully! Place the completely cooled, stuffed potatoes on a baking sheet and freeze until solid. Once frozen, wrap each potato individually in plastic wrap and foil and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, unwrap the frozen or refrigerated potatoes and place them on a baking sheet. Bake at 350°F (175°C) until warmed through and the cheese is melted and bubbly again—about 15-20 minutes for refrigerated, and longer for frozen.
FAQs
1. Can I use a different kind of potato besides Russet?
Definitely! While Russets give you the classic fluffy texture and the perfect boat shape, you could use large Idaho potatoes. Just be careful with waxy varieties like Yukon Golds; they might not mash up as fluffy, but they will still be delicious! The important thing is choosing large, uniform potatoes so they hold all that amazing filling.
2. I don’t have leftover pot roast. What can I use instead?
No problem! This recipe is still achievable! You can quickly shred some slow-cooked BBQ beef or even make a quick batch of slow-cooker shredded chicken using similar seasonings. You can also brown some ground beef seasoned with a good beef bouillon and onion soup mix if you are really short on time.
3. How can I make the potato skins extra crispy?
Great question! For a truly crispy skin, you can rub the outside of the potatoes with oil and then a generous amount of coarse salt before the first bake. When you perform the second bake, you can also bake them uncovered for the entire time to maximize that crispy exterior!
4. Can I add other vegetables to the filling?
Absolutely! This recipe is begging for customization. Feel free to sauté some diced onions or mushrooms and mix them into the potato filling. You could also stir in a handful of frozen corn or some chopped, blanched broccoli florets for extra color and nutrition.
Pot Roast Stuffed Twice Baked Potato
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Scrub potatoes and dry thoroughly.
- Pierce potatoes several times with a fork, rub with olive oil, and place directly on oven rack. Bake 50–60 minutes, until tender.
- Remove potatoes from the oven and let cool slightly until safe to handle.
- Slice each potato in half lengthwise. Scoop out the insides into a bowl, leaving the skins intact as boats.
- Add sour cream, butter, garlic powder, onion powder, salt, and pepper to the potato filling. Mash until smooth.
- Stir in cheddar cheese and half the green onions.
- Warm shredded pot roast with beef broth in a small saucepan until heated and juicy.
- Mix half of the warmed pot roast into the potato mixture.
- Spoon the potato mixture back into each potato shell, mounding it slightly.
- Top each stuffed potato with remaining pot roast and sprinkle mozzarella cheese on top.
- Bake for 12–15 minutes, until cheese is melted and lightly golden.
- Garnish with remaining green onions and chopped parsley before serving.