Just add leftover pot roast, a little cheese and some scallions to turn boring old spuds into a dinner to remember.
Photo by Karen Hermann
SERVES 4
4 large russet potatoes
Olive oil
8 tablespoons unsalted butter
2 cups leftover pot roast, warmed
Shredded cheese, Monterey Jack or cheddar
Sliced scallions
Sour cream, optional
Preheat oven to 425 F. Using a fork, prick the potatoes on all sides. Coat with olive oil or vegetable spray. Wrap in a small piece of foil and close ends. Bake for 1 hour or until soft when squeezed. Cut each potato in half horizontally, without cutting all the way through, and add 2 tablespoons of butter to each. Divide the pot roast between the potatoes and top with cheese, scallions and sour cream.
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