Make Baked Potatoes Burst With Flavor By Stuffing Them With This Slow-Cooked Meat

Baked potatoes are maybe among the best comfort foods out there, especially when properly made. They're simple, easy to prepare, and can be topped with any number of rich, delicious fillings. You can find me on any given Tuesday tucking into a fluffy baked potato while watching, oh, I don't know, an old episode of "Grey's Anatomy." Something about this self-contained potato preparation really soothes my nerves and warms the cockles of my heart, and it probably has the same effect on a great many others. So why not double down on by topping it with yet another comfort food classic? I am talking, of course, about pot roast — the meaty beef roast that is perhaps the epitome of cozy dining.

Not only will this bring two tasty foods together, but it is also super easy to execute (especially if you have leftover pot roast). Simply prepare pot roast and baked potatoes as usual, then ladle your pot roast onto your open, fluffed spud and serve. Top with cheese, sour cream, bacon, or whatever else you please and enjoy. It's as simple as that, though you can also try a few key tips and tricks to really enhance this toasty pairing.

This pot roast and baked potato combo is as simple as scooping one onto the other. However, if you want to take it a step further, you absolutely can. After all, this duo is ripe for creative license. One way that I like to make the dish more cohesive is by turning the pot roast and its built-in gravy into a meaty sauce to spoon over my spud. There are a number of ways to do this, but my go-to method is to take a portion of pre-cooked pot roast and pop it in a heated sauce pan. Stir and separate the meat into small bits, and cook the gravy down for about ten minutes, until it has reduced and thickened. Add condiments or seasonings as you please (some mustard would add a pop of flavor). At the end, you can use the monter au beurre method and add a few tablespoons of cold butter to make the sauce rich and velvety. Then, spoon over a fluffed baked potato. 

If you're looking for a super savory potato filling, you can also use pot roast to make twice-baked potatoes. To do this, combine some of the gravy from your roast and with cream cheese and scooped out potato flesh. Pop the filling into hollowed out potatoes, bake (again), then add heated pot roast meat on top. You could even top with some macaroni and cheese for a comfort food triple threat. Really, there are a number of ways to to go with this combo, so feel free to explore and experiment. Oh, and definitely try this hack with Mississippi pot roast. The buttery, pepperoncini-infused roast would pair perfectly with a baked potato base. Just make sure to butter your spud up to match its rich flavor.