Savory Pot Roast Twice Baked Potato Recipe

Indulge in comfort food bliss with these savory pot roast twice baked potatoes. Tender pot roast meets creamy mashed potatoes for a mouthwatering fusion of flavors.


  • 2 large russet potatoes
  • 1 cup cooked pot roast, shredded
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped chives for garnish


  1. Preheat your oven to 375°F (190°C).
  2. Wash the potatoes thoroughly and prick them several times with a fork. Place them on a baking sheet and bake for about 45-50 minutes, or until tender.
  3. Remove the potatoes from the oven and let them cool slightly.
  4. Cut the potatoes in half lengthwise and carefully scoop out the flesh, leaving a thin shell.
  5. In a mixing bowl, mash the potato flesh with the sour cream, butter, milk, salt, and pepper until smooth.
  6. Fold in the shredded pot roast until evenly combined.
  7. Stuff the potato shells with the mashed potato and pot roast mixture.
  8. Sprinkle shredded cheddar cheese over the top of each stuffed potato.
  9. Place the stuffed potatoes back on the baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  10. Garnish with chopped chives before serving.
  11. Enjoy your savory pot roast twice baked potatoes hot out of the oven!

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