Pot Roast Stuffed Twice Baked Potatoes

• 2 large baking potatoes, scrubbed clean
• 1/4 - 1/3 cup milk
• 1/8 cup margarine
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup of leftover pot roast, with
• gravy

1. Bake potatoes at 350u0b0F for one hour 15 minutes.
2. Cool for 20 minutes or until cool enough to handle.
3. When potatoes are cool enough, cut a thin strip off the top.
4. Remove potato, leaving a shell about 1/4 inch thick.
5. Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain).
6. Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast.
7. Divide potato mixture into shells, then make a "well".
8. Place equal parts of pot roast w/gravy in each potato "well".
9. Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes.
10. Enjoy !

baking potatoes, milk, margarine, salt, pepper, shredded sharp cheddar cheese, gravy

Taken from www.food.com/recipe/pot-roast-stuffed-twice-baked-potatoes-265886 (may not work)