Homestyle Pot Roast Twice Baked Potatoes

Two classics in one meal. Savory twice baked potatoes topped with an easy to prepare American classic, Homestyle Pot Roast with Gravy. It's comfort food at its very best.
  • 1 Package Old Neighborhood One Pot Gourmet Homestyle Pot Roast with Gravy
  • 1 TBSP Corn Starch
  • 1/4 Cup Water
  • 4 Medium Baking Potatoes
  • 2 TBSP Butter
  • 1/4 Cup Sour Cream
  • 1/4 Cup Cream Cheese, Softened
  • 2 TBSP Chopped Chives
  • Salt and Pepper to Taste
  • Instructions:

    Prepare Old Neighborhood One Pot Gourmet Homestyle Pot Roast with Gravy using your preferred cooking method.

    To cook potatoes*:

    Preheat oven to 400˚F.

    Wash and scrub two baking potatoes.

    Slice each potato in half lengthwise. Coat the cut side of each potato with olive oil and place sliced potato halves cut-side-down in a baking pan. Place pan in preheated oven and cook potatoes for 1 hour or until tender.

    Remove cooked potatoes from oven. Use a spoon to scoop out the insides of the potato halves and place in a small mixing bowl. (Leave potato skins in tact). Mash the cooked potatoes in bowl. Add butter and mix completely. Add cream cheese and mix completely. And add sour cream and mix completely. Season with salt and pepper to taste.

    Spoon the potato mixture into each of the potato skins in equal portions. Place the stuffed potato skins back into the 400˚F oven and bake for 10-12 minutes to heat through.

    *If cooking the Pot Roast in a pressure cooker place the potatoes in the oven just before turning on the pressure cooker to cook the Pot Roast. The potatoes should be finished cooking at just about the same time that the Pot Roast has finished cooking.

    *If cooking the Pot Roast in a slow cooker place the potatoes in the oven 1 hour before the Pot Roast will be finished cooking in the slow cooker.

    To make Gravy for Homestyle Pot Roast:

    When Pot Roast is completely cooked remove meat from pot, place on plate and set aside. In a small bowl mix together 1 tablespoonful of corn starch with 1/4 cup of water. Set your pressure cooker to sauté or slow cooker to high heat and add the corn starch mixture to the juices in the pot rendered from the beef. Whisk together until well combined and gravy thickens. Cut pot roast into thin slices and return to pot, coat evenly with gravy and let heat through.

    Assemble Potatoes and Pot Roast:

    Remove the stuffed potato skins from the oven and transfer to a serving platter. Top each of the stuffed potato skins with slices of  Pot Roast and spoon gravy over the top. Garnish with chives. Serve and enjoy!

    Makes 4 Servings