Zutaten für Pot Roast Stuffed Twice Baked Potatoes
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Zubereitung von Pot Roast Stuffed Twice Baked Potatoes
- Preheat oven to 400°F (200°C).
- Wash and scrub 4 large russet potatoes. Pierce each potato several times with a fork.
- Bake potatoes for 60-70 minutes, or until tender.
- While potatoes bake, shred 2 cups of leftover pot roast.
- In a medium bowl, combine shredded pot roast with 1/2 cup shredded cheddar cheese, 1/4 cup sour cream, 1/4 cup chopped green onions, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Once potatoes are baked, let them cool slightly. Cut each potato lengthwise and scoop out the flesh, leaving about 1/4 inch of potato on the skin.
- Mix the scooped potato flesh with the pot roast mixture.
- Spoon the mixture back into the potato skins.
- Bake for another 20-30 minutes, or until heated through and the cheese is melted and bubbly.
- Garnish with extra green onions and parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
6g
Fat
60g
Carbs
10g