Pot Roast Stuffed Twice Baked Potatoes
Transform your comfort food game with these indulgent Pot Roast Stuffed Twice Baked Potatoes—a perfect fusion of hearty flavors and creamy textures. This recipe takes classic twice-baked potatoes to the next level by loading them with tender, shredded pot roast and a rich blend of butter, sour cream, milk, and cheddar cheese. Each russet potato is baked to perfection, hollowed out, and stuffed with a savory potato mash that's blended with garlic powder and topped with melted cheddar for that irresistible golden crust. Finished with a sprinkle of fresh green onions and optional parsley, these loaded potatoes are both visually stunning and bursting with flavor. Ideal for family dinners or potluck gatherings, this recipe offers a hearty, all-in-one dish that’s both satisfying and irresistibly gourmet.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups Pot roast, cooked and shredded
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 0.25 cup Milk
- 1.5 cups Cheddar cheese, shredded
- 3 pieces Green onions, sliced
- 1 teaspoon Garlic powder
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes, then poke several holes in each using a fork. Rub them with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for 60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, warm up your shredded pot roast if it has been previously cooked and refrigerated.
Once the potatoes are done, remove them from the oven and let them cool for 10 minutes, or until they can be handled safely.
Using a sharp knife, cut a thin layer off the top of each potato. Carefully scoop out the potato flesh, leaving a thin wall to keep the potato sturdy.
Place the scooped-out potato flesh in a large mixing bowl. Add butter, sour cream, milk, 1 cup of shredded cheddar cheese, garlic powder, black pepper, and half of the green onions (reserve the rest for garnish). Mash until the mixture is creamy and smooth.
Fold the shredded pot roast into the mashed potato mixture.
Scoop the potato and pot roast mixture back into the hollowed-out potato skins. Overfill them slightly for a generous stuffing.
Place the stuffed potatoes on a baking sheet. Sprinkle the remaining shredded cheddar cheese on top of each potato.
Return the potatoes to the oven and bake for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining green onions and optional chopped parsley.
Serve warm and enjoy your Pot Roast Stuffed Twice Baked Potatoes!
Nutrition Facts
Calories |
4198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 4089 mg | 178% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 33.3 g | ||
| Protein | 207.4 g | 415% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1873 mg | 144% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 8622 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
