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BBQ Brisket Twice Baked Potato

Loaded Brisket Twice-Baked Potatoes

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5 from 1 review

Make Loaded Brisket Twice-Baked Potatoes! Crispy potato skins packed with smoky chopped brisket, cheddar, sour cream, and barbecue sauce.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 3 large russet potatoes, cleaned and dried
  • 3 tbsp olive oil
  • 1/2 cup melted butter
  • 1 tbsp fresh chives, chopped
  • 1/2 cup heavy whipping cream
  • 1/3 cup sour cream (plus extra for serving, optional)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb moist brisket, chopped and divided
  • 1 1/2 cups cheddar cheese, shredded and divided
  • BBQ sauce of choice (for topping)

Instructions

  1. Wash each potato thoroughly and let it dry completely. Poke holes all over the potatoes with a fork and coat the skins evenly with olive oil.
  2. Preheat your oven to 400°F (205°C). Place the potatoes directly on the oven rack (or on a rimmed baking sheet (paid link)), unwrapped, and bake for 1 hour, or until a fork pierces them easily. Remove and let cool for 10 minutes, until safe to handle.
  3. Slice the warm potatoes in half lengthwise. Using a spoon, scoop out the soft insides into a large mixing bowl, leaving a sturdy ¼-inch border around the edges and bottom of each potato skin. Add the melted butter, chopped chives, heavy whipping cream, sour cream, sea salt, and black pepper to the bowl. Mash together with a potato masher (paid link) or fork until creamy and smooth.
  4. Reserve a handful of chopped brisket and a handful of shredded cheddar cheese for the topping. Add the remaining brisket and remaining cheddar cheese to the potato mixture. Gently fold the ingredients together until combined, then generously scoop the mixture back into each of the 6 potato skin shells.
  5. Place the filled potatoes on a baking sheet (paid link). Top each potato evenly with the reserved cheddar cheese and chopped brisket. Bake for 15 minutes, until the cheese melts and bubbles. Remove from the oven, drizzle with your favorite barbecue sauce, and finish with a dollop of extra sour cream if desired. Serve piping hot.

Equipment

(paid link)

Notes

Keep a Sturdy Wall: When scooping out the hot potato centers, leave at least a ¼-inch rim of potato flesh attached to the skins. If you scoop too close to the skin, the shells will collapse when you fill them.

Never Wrap in Foil: Baking potatoes in aluminum foil traps steam, resulting in soft, wet skins. Cooking them unwrapped directly on the rack guarantees that crackly, crisp exterior.

Warm the Liquids: If possible, let the heavy cream and sour cream sit at room temperature for 15 minutes before mashing. Adding cold dairy directly to hot potatoes can make the starches gummy.

Add a Spicy Kick: Fold in ¼ cup diced pickled jalapeños or a pinch of smoked cayenne pepper for a Texas barbecue twist.

Meat Alternatives: Leftover burnt ends, diced grilled chicken, or crispy diced beef bacon make fantastic 1:1 substitutes for the brisket.

Nutrition

  • Serving Size: 1 loaded potato half
  • Calories: 595
  • Sugar: 3 g
  • Sodium: 680 mg
  • Fat: 44 g
  • Saturated Fat: 22 g
  • Trans Fat: 1.2 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 21 g
  • Cholesterol: 135 mg

Find it online: https://dudethatcookz.com/bbq-brisket-twice-baked-potato/