Loaded Pot Roast Twice Baked Potato

Here’s my go-to pot roast twice baked potato recipe, combining the rich flavors of tender pot roast with creamy, cheese-topped baked potatoes – all in one satisfying dish.

These loaded potatoes have become a regular Sunday dinner feature at our house, especially when we have leftover pot roast. They’re so filling that you can serve them as a complete meal, and my kids always ask for seconds. Who knew leftovers could be this good?

What Kind of Chuck Roast Should I Use?

For a tender, flavorful pot roast, you’ll want to look for a well-marbled chuck roast with visible streaks of fat running through the meat. The most common cuts you’ll find at the grocery store are labeled as “chuck roast,” “shoulder roast,” or “pot roast” – any of these will work great for this recipe. When shopping, look for meat that’s bright red with white (not yellow) fat marbling and avoid any cuts that look overly wet or have dark spots. If possible, choose a piece that’s uniform in thickness so it cooks evenly throughout.

Options for Substitutions

This recipe is pretty adaptable and here are some handy swaps you can try:

• Chuck roast: While chuck roast gives the best flavor, you can use bottom round, brisket, or even shoulder roast. Just keep in mind that cooking times might need a slight adjustment depending on the cut.
• Olive oil: Any neutral cooking oil like vegetable or canola oil works fine here. You’re just looking for something with a high smoke point for searing.
• Baking potatoes: Russet potatoes are ideal, but Yukon Golds can work too. Just avoid waxy potatoes like red potatoes as they won’t give you that fluffy texture we’re after.
• Cream cheese: If you’re out of cream cheese, you can use extra sour cream, or try mascarpone for an even richer taste. For a lighter version, try Greek yogurt, though the texture will be slightly different.
• Sour cream: Greek yogurt makes a great substitute here. You can also use crème fraîche if you’re feeling fancy!
• Cornstarch: All-purpose flour works as a thickener too – just use twice the amount called for in the recipe and mix with cold water before adding.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pot roast twice baked potatoes is timing – you’ll want to start baking your potatoes while the roast is cooking so everything finishes around the same time. A common mistake is not cooking the potatoes until they’re completely tender – test them by easily inserting a fork all the way through, as undercooked potatoes will make scooping and mashing difficult. When it comes to the roast, rushing the cooking process can result in tough meat – give it enough time to break down the connective tissues, usually 3-4 hours at a low temperature until it’s fork-tender. For the creamiest potato filling, make sure your cream cheese and sour cream are properly softened at room temperature before mixing, and don’t overmix the potato filling or it can become gummy. To achieve the best texture, season your potato mixture gradually and taste as you go – you can always add more salt, but you can’t take it away.

What to Serve With Pot Roast Twice Baked Potatoes?

Since these potatoes are already packed with tender pot roast and creamy filling, you’ll want to keep your side dishes simple and fresh to balance out the richness. A crisp green vegetable like roasted asparagus or steamed broccoli adds nice color and a lighter element to the plate. I love serving these hearty potatoes with a simple side salad dressed in a light vinaigrette – the acidity helps cut through the richness. For those who want to keep things traditional, glazed carrots or sautéed green beans make perfect old-school companions to this comfort food mashup.

Storage Instructions

Keep Fresh: These loaded potatoes will stay good in the fridge for up to 4 days when stored in an airtight container. If you’ve got leftovers, they make a fantastic lunch for the next few days! The pot roast filling helps keep them moist and tasty even after refrigeration.

Freeze: Want to plan ahead? You can freeze these beauties for up to 3 months! Wrap each potato individually in foil, then place them in a freezer bag. Just remember to leave off any fresh garnishes like parsley until you’re ready to serve.

Make Ahead: You can prep these potatoes up to 24 hours in advance. Just assemble them completely, cover with plastic wrap, and keep them in the fridge. When you’re ready to eat, pop them in the oven until they’re heated through – usually about 25-30 minutes at 350°F.

Reheat: To warm up your twice-baked potatoes, place them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave for 2-3 minutes if you’re in a hurry, though the skin won’t be as crispy.

Preparation Time	30-45 minutes
Cooking Time	195-210 minutes
Total Time	225-255 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 240-280 g
• Fat: 220-250 g
• Carbohydrates: 300-350 g

Ingredients

• 3 to 4 pounds of chuck roast (try a smaller size if available)
• 2 tablespoons oil from olives
• 1 tablespoon butter
• 1 tablespoon sea salt
• 2 teaspoons ground pepper
• 6 large baking potatoes
• 1 tablespoon canola oil
• 2 teaspoons coarse salt
• 2 tablespoons cornstarch
• 1/2 teaspoon coarse salt
• 1 cup beef stock
• 4 ounces cream cheese, softened
• 4 ounces sour cream, softened
• 2 tablespoons melted salted butter
• 1/2 teaspoon salt
• Parsley for decoration

Step 1: Prep the Roast

Remove the roast from the refrigerator at least 30 minutes before cooking to bring it to room temperature.

Generously season all sides with salt and pepper.

Preheat your oven to 300°F.

Step 2: Sear and Cook the Roast

Heat a large Dutch oven over medium-high heat, adding olive oil once hot.

Melt butter in the pot, and when it bubbles, carefully place the roast inside.

Sear the meat for about a minute on each side until it is browned all over.

Cover the Dutch oven and transfer it to the preheated oven.

Cook for approximately 3 hours, adjusting the time based on the size of your roast.

The meat should be cooked through and shred easily with a fork.

Once done, remove the roast and set it on a plate, tenting it with foil to keep it warm.

Step 3: Make the Gravy

In a medium bowl, mix together beef broth and cornstarch until smooth.

Pour this mixture into the pan juices left in the Dutch oven.

Simmer over low heat, stirring occasionally, until the liquid thickens, which should take a few minutes.

Add salt to taste.

Reserve ½ cup of this gravy and set it aside.

Step 4: Shred the Roast and Prepare the Potatoes

Place the roast back into the pan with the remaining gravy and shred it using two forks.

Set it aside.

Increase the oven temperature to 350°F.

Prick each potato a few times with a fork to create steam vents.

Coat each potato with canola oil and sprinkle with salt.

Place them on a baking tray and bake for 1 hour until they are fork-tender.

Step 5: Prepare the Twice-Baked Potatoes

Once the potatoes are done, carefully slice off the top horizontal section of each potato.

Use a spoon to scoop out the interiors, being cautious not to tear the skins, and place the insides into a large mixing bowl.

Arrange the hollowed-out shells on a baking sheet.

To the bowl of potato, add the reserved gravy, cream cheese, sour cream, butter, and some salt, then mash until creamy.

Fill the potato skins with this creamy mixture, ensuring to create a small well in each.

Step 6: Assemble and Bake

Fill and top each prepared potato skin with the shredded pot roast and additional gravy.

Bake in the oven for another 15 to 20 minutes, or until the filling is warmed through.

Serve hot and enjoy your delicious roast-stuffed potatoes!