Post by @jamiessmallbatchkitchen

We’re making it a series. This is PART TWO in my TWICE BAKED series.   Last week we did a shepherd’s/cottage pie stuffed twice baked potato.   Now, we’re doing a pot roast stuffed twice baked potato.   Here’s the recipe:   Filling ¼ onion, sliced ¼ lb chuck roast 1/3 c baby carrots 1.5 c beef broth 1 tsp mushroom onion soup mix   Potato 1 russet potato Olive oil (enough to coat the potato) Salt and pepper   Mashed potato Insides of baked potato 1/2 tsp @kerrygold garlic and herb butter (regular butter works too!) 1 -2 tbsp half and half (you can use milk) Salt Pepper   ¼ c mozzarella cheese   In a crockpot, put all filling ingredients in. Cook on high 3-4 hours or until the meat easily falls apart. An hour before it’s don’t cooking, coat potato in olive oil, salt, pepper. Put it in oven at 400 for 45-1 hour, or until a fork can pierce through. Slice just the very top of the potato off, scoop out insides. Leave enough potato on bottom and edges to help potato keep its shape. Mash the scooped out potato with butter, half and half, salt and pepper in separate bowl. Put the potato shell on baking sheet, fill with shredded meat, carrots and onions. Top with mashed potato and cheese. Bake another 12 minutes at 400 or until the potato topping starts to brown. Pour some of the remain broth from the crock-pot over the potato and enjoy! If you prefer to dip, put the broth in a separate bowl. #potroast #bakedpotato #twicebakedpotato #cookingforone #smallbatch