Mississippi Pot Roast Baked Potato
Tender pot roast slow-cooked in a zesty ranch seasoning, delicious pepperoncinis, and served over a soft and fluffy baked potato.
SELECT YOUR SIZE:
Ingredients
1 1/3 cups Beehive Meals Mississippi Pot Roast
2 medium Russet Potatoes
2 Tablespoons Butter
1/4 cup Shredded Mozzarella Cheese
2 Tablespoons Diced Green Onions
Ingredients
2 2/3 cups Beehive Meals Mississippi Pot Roast
4 medium Russet Potatoes
4 Tablespoons Butter
1/2 cup Shredded Mozzarella Cheese
1/4 cup Diced Green Onions
Ingredients
4 cups Beehive Meals Mississippi Pot Roast
6 medium Russet Potatoes
6 Tablespoons Butter
3/4 cup Shredded Mozzarella Cheese
1/3 cup Diced Green Onions
Ingredients
5 1/3 cups Beehive Meals Mississippi Pot Roast
8 medium Russet Potatoes
8 Tablespoons Butter
1 cup Shredded Mozzarella Cheese
1/2 cup Diced Green Onions
Instructions
1. Follow Slow Cooking Instructions to cook Beehive Meals Mississippi Pot Roast.
2. Prep your potatoes by scrubbing them clean and getting all the dirt off of them. Then pat them dry, then poke the potato in several different spots with a fork to allow steam to escape during baking. Then drizzle lightly with olive oil and salt, then rub all over the potato. Wrap in a piece of tinfoil as if the potato were a burrito.
3. Preheat your oven to 400 degrees, then place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skin is crispy and the inside is tender. You can test this by inserting a knife or skewer-- it should slide in easily.
4. Remove from tinfoil, then slice the potato open and fluff the inside with a fork. Add butter, Beehive Meals Mississippi Pot Roast, and shredded mozzarella cheese. Then top with diced green onions, and a dollop of sour cream if desired.