Pot Roast Twice Baked Potatoes Recipe
This Pot Roast Twice Baked Potato is the perfect comfort food combo. Imagine fluffy baked potatoes, loaded with tender, juicy pot roast, creamy cheese, and flavorful seasonings, all baked to perfection for a deliciously indulgent dish. This recipe transforms a classic twice-baked potato into something truly special by adding savory pot roast. It’s perfect for a hearty dinner or as a unique side dish.
Ingredients:
For the Pot Roast:
- 2-3 lb chuck roast (or brisket, if preferred)
- 1 onion, quartered
- 3-4 cloves garlic, smashed
- 4-5 medium carrots, peeled and cut into large chunks
- 3-4 medium potatoes, peeled and cut into large chunks (optional, if you want extra potatoes with the roast)
- 3-4 cups beef broth
- 1/2 cup red wine (optional, for extra depth of flavor)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Twice Baked Potatoes:
- 4 large russet potatoes
- 1/2 cup sour cream
- 1/4 cup milk (or heavy cream for a richer texture)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- 1/2 cup cooked pot roast, shredded or chopped (from the pot roast you made)
- 2 tablespoons chives or green onions, chopped (optional)
- Extra cheddar cheese, for topping
- Bacon bits or crumbled crispy bacon, for garnish (optional)
Instructions:
1. Make the Pot Roast:
- Sear the Meat: Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
- Cook the Vegetables: In the same pot, add the onion, garlic, and carrots (and potatoes if you’re using them). Sauté for about 3-5 minutes until the vegetables start to soften.
- Add Liquid and Seasonings: Return the roast to the pot. Pour in beef broth, red wine (if using), and Worcestershire sauce. Sprinkle in the thyme and rosemary. Bring the liquid to a simmer.
- Slow Cook the Roast: Cover the pot with a lid, reduce the heat to low, and let the roast cook for about 3-4 hours or until the meat is fork-tender. Alternatively, you can cook it in a slow cooker on low for 6-8 hours or use an Instant Pot for 60-75 minutes on high pressure (be sure to follow your Instant Pot’s guidelines for liquid and cooking time).
- Shred the Pot Roast: Once the roast is cooked and tender, remove it from the pot and shred it with two forks. Set it aside to cool slightly. Reserve some of the cooking liquid and vegetables for the potatoes.
2. Bake the Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly and prick each one a few times with a fork.
- Rub the potatoes with a little olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- Once baked, let the potatoes cool for a few minutes until they’re cool enough to handle.
3. Prepare the Twice Baked Potatoes:
- Scoop Out the Potatoes: Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving a small border around the skin to maintain the shape.
- Mash the Potatoes: Add sour cream, milk, butter, and salt and pepper to the scooped-out potato flesh. Mash until smooth and creamy. You can also use a hand mixer for an ultra-creamy texture.
- Add Cheese and Pot Roast: Stir in the cheddar cheese, Parmesan cheese, and shredded pot roast. If desired, add some of the reserved cooked vegetables from the pot roast to the mashed potatoes for extra flavor and texture.
- Stuff the Potato Skins: Spoon the creamy potato mixture back into the potato skins. Pack them in well to avoid gaps.
4. Bake Again:
- Sprinkle the top of each stuffed potato with a little more cheddar cheese.
- Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for about 15-20 minutes, or until the cheese is melted and the tops are golden brown.
5. Garnish and Serve:
- Once the potatoes are baked, remove them from the oven. Garnish with chopped chives, green onions, and bacon bits (optional).
- Serve the twice-baked pot roast potatoes warm, and enjoy the perfect combination of tender, flavorful pot roast and creamy mashed potatoes.
Serving Suggestions:
- Side Salad: Pair with a fresh green salad or a Caesar salad to balance out the richness of the potatoes.
- Vegetables: Serve with some steamed or roasted broccoli, asparagus, or green beans to complete the meal.
- Garlic Bread: A side of garlic bread or crispy rolls can be a great addition to this hearty dish.
Storage:
- Refrigeration: Leftover stuffed potatoes can be stored in an airtight container in the fridge for 3-4 days.
- Freezing: These twice-baked potatoes freeze well! To freeze, place the stuffed potatoes on a baking sheet and freeze for about 2 hours before transferring them to an airtight container or freezer bag. To reheat, bake from frozen at 375°F (190°C) for about 25-30 minutes or until heated through.
Why You’ll Love This Recipe:
- Comfort Food Upgrade: The addition of tender pot roast takes the classic twice-baked potato to a whole new level of comfort and flavor.
- Versatile: This dish can be served as a hearty side or a main course. You can even use leftover roast beef or steak.
- Make-Ahead: These potatoes can be prepared ahead of time and baked just before serving, making them perfect for entertaining or busy weeknights.
These Pot Roast Twice Baked Potatoes are an indulgent, savory treat that combines two of the best comfort foods—pot roast and twice-baked potatoes—into one mouthwatering dish. Enjoy!
