What’s Cooking Wednesday – Shredded Beef Stuffed Baked Potatoes

Y’all… Jeff and I have decided that we are just going to put ALL THE THINGS in baked potatoes from now on! We had some amazing buffalo chicken stuffed baked potatoes last week (you can find that recipe here), and this week I decided to stuff some leftover Easy Slow Cooker Roast in our baked potatoes and it was the best idea I’ve had all week.

Also, you should know that this meal is NOT Whole30 approved. Our September Whole30 turned into a September Whole17. I woke up with a fever on Monday morning and did not feel like shopping or cooking, so we had takeout. After having a couple little slip ups, we decided that we are going to continue trying to eat healthy, but since we obviously were not mentally prepared for a real Whole30 this month, we’re going to just try again later (maybe January?). 

I have done a successful Whole30 before, and I will tell you that it definitely requires you to be in the right mindset. We kind of rushed into our decision to try it this month and did not consider how hard it was going to be to shop and meal prep with a newborn (who still hasn’t had his shots, and therefore can’t go to the store with me). If you’re doing the Whole30 this month, keep it up! I hope you are more successful than we were this time. 

Now on to the fun stuff… the recipe for these awesome baked potatoes! 

Ingredients:

  • Large russet potatoes (one per person)
  • Easy Slow Cooker Roast (this is a great use for leftovers!)
  • Shredded cheddar cheese
  • Sour cream
  • Chives
  • Salt
  • Olive oil

Instructions:

  • Wash the russet potatoes and pat them dry. Coat the potatoes with olive oil and sprinkle the skins with salt. Place on a baking sheet and bake at 350 degrees for 60-90 minutes (depending on the size of your potatoes – cook them until they are tender).
  • Heat up the leftover meat from the Easy Crock Pot Roast while the potatoes are cooking. Shred the meat and place it back in the cooking liquid to keep it moist.
  • When potatoes are done, slit them down the middle and squeeze them open so there’s plenty of room to stuff them. 
  • Scoop on a nice portion of the shredded roast and top with shredded cheese. Place back in the oven for a couple minutes until the cheese is melted.
  • Top with a drizzle of sour cream and a sprinkle of chives. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s