A Pot Roast Twice Baked Potato is as down-home and comforting a meal that you could ask for, and I think you will be asked for this recipe a lot!

You don’t have to ask me twice to dig into this Pot Roast Twice Baked Potato. I thought I’d just have a little taste, but next thing I knew, I devoured the whole potato, including the pot roast filling. It’s seriously that delicious.

Every single bite is bursting with flavor. If you can manage to stop at just one, kudos to you! But from my experience, none of my taste testers could resist having seconds. Now, let’s start cooking! 🥔🍖🍴

TO MAKE POT ROAST TWICE BAKED POTATO, YOU WILL NEED:

Chuck Roast: When selecting chuck roast, look for marbling. Marbling is the fat running through the meat, and it indicates tenderness and flavor. Smaller cuts are preferable as they cook faster and are easier to handle.

Potatoes: For baking, you can choose any large baking potatoes.

Beef Broth: Look for a quality beef broth for rich flavor.

Cream Cheese: Choose cream cheese at room temperature for easy blending.

Sour Cream: Similarly, have sour cream at room temperature for a smooth filling.

Parsley: Fresh parsley is great for garnish and adds a touch of freshness to the dish.

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE THIS POT ROAST TWICE BAKED POTATO?

Pot roast: Bring the pot roast to room temperature, sear it in a Dutch oven, then slow-roast in a 300°F oven for about 3 hours until fork-tender. Use the Dutch oven juices for the gravy. Additional time needed for larger roasts.

Gravy: Make the gravy by combining beef broth and cornstarch, add it to roast juices, thicken, add salt, reserve half a cup, and shred pot roast into the gravy. Double cornstarch and beef broth for extra gravy if needed.

Potato “bowls”: make the creamy filling, fill the potatoes with filling, add shredded pot roast and gravy, and bake until heated through. Enjoy for freshly made Pot Roast Twice Baked Potato!

RECIPE NOTES AND HELPFUL TIPS:

Tender Pot Roast: Cook the pot roast until it’s tender and easy to shred. This will ensure the meat is flavorful and not tough in your twice-baked potatoes.

Use Russet Potatoes: Choose russet potatoes as they have a high starch content, resulting in a fluffy and creamy texture for the filling.

Savory Seasonings: Season the potato filling with your favorite savory seasonings, such as garlic, rosemary, thyme, or chives, to complement the pot roast.

Mix Ingredients Thoroughly: Make sure to thoroughly mix the shredded pot roast, gravy, and any additional ingredients into the potato filling for an even distribution of flavors.

Generous Toppings: Don’t be shy with toppings! Load up your twice baked potatoes with cheese, green onions, or crispy bacon for extra deliciousness.

ESTIMATE NUTRITIONAL INFORMATION:

FREQUENTLY ASKED QUESTIONS (FQAs):

1. What kind of pot roast is best for Pot Roast Twice Baked Potato?

You can use a chuck roast or bottom round roast for tender and flavorful meat.

2. Can I use leftover pot roast for this recipe?

Absolutely! Using leftover pot roast is a great way to repurpose your roast into a new and exciting meal.

3. How do I make the potato filling creamy and fluffy?

Be sure to thoroughly mash the potato flesh and mix it with ingredients like sour cream, butter, and seasonings to achieve a creamy and fluffy texture.

4. Can I make Pot Roast Twice Baked Potato in advance?

Yes, you can prepare them in advance and bake them when ready. Just store the assembled potatoes in the refrigerator until you’re ready to bake.

5. What other toppings can I use for Pot Roast Twice Baked Potato?

You can add toppings like sautéed mushrooms, caramelized onions, grated cheese, or even a dollop of sour cream.

6. Can I make a vegetarian version of Pot Roast Twice Baked Potato?

Yes, you can omit the meat and use vegetable gravy or a meat substitute for a vegetarian version.

7. What temperature and for how long should I bake the potatoes?

Bake the assembled twice-baked potatoes at 375°F (190°C) for about 20-25 minutes or until they are heated through and the tops are golden brown.

Let’s Make This Amazing Pot Roast Twice Baked Potato!

And there you have it – this easy, yummy Pot Roast Twice Baked Potato is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking! 🥔🍖🍴

Pot Roast Twice Baked Potato

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Serves: 6 Prep Time: 30 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

>>>POT ROAST:
3-4 lbs chuck roast, smaller if possible
2 tbsp olive oil
1 tbsp butter
1 tbsp sea salt
2 tsp pepper
>>>POTATOES:
6 large potatoes, for baking
1 tbsp canola oil
2 tbsp kosher salt
>>>GRAVY:
2 tbsp cornstarch
½ tsp kosher salt
1 cup beef broth
>>>FILLING:
4 oz cream cheese, room temperature
4 oz sour cream, room temperature
2 tbsp salted butter, melted
½ teaspoon salt
parsley, for garnish

Instructions

ROAST

Step 1: Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it.
Step 2: Preheat oven to 300°F
Step 3: Heat a large Dutch oven over medium-high heat. Then add olive oil.
Step 4: Add butter to the pot. Once melted, place the roast in the pan and sear it for about a minute on both sides until it is brown all over.
Step 5: Cover and transfer roast to oven. Cook about 3 hours. You want the meat to be cooked through and to tear easily with a fork. CHECK TIME BASED ON ROAST SIZE.
Step 6: Remove the roast and set on a plate (tented to keep warm)

HOMEMADE GRAVY

Step 1: In a medium bowl, mix together the beef broth and cornstarch. Pour the mixture in the pan juices and simmer, stirring occasionally. The liquid will thicken after a few minutes. Add salt.
Step 2: Reserve ½ cup of gravy and set aside.
Step 3: Add the roast back to the pan and shred into the gravy. Set aside.

POTATOES

Step 1: Increase oven heat to 350° F.
Step 2: Using a fork, prick the potatoes a few times on each side to create a heat vent. Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done.
Step 3: Using a sharp knife, slice the top off (horizontally) of each potato.
Step 4: Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
Step 5: To the bowl of potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash together until creamy.
Step 6: Fill the hollowed-out potato skins with the filling, and create a well in the filling. Fill and top with shredded pot roast and gravy.
Step 7: Bake for 15 to 20 minutes or until the potato is warmed through.