Description
Experience the ultimate comfort food with these Beef Brisket Stuffed Baked Potatoes, combining tender, flavorful brisket with fluffy baked potatoes. This hearty dish is perfect for family dinners or game-day feasts!
Ingredients
- Leftover, slow-cooked, tender beef brisket
- Russet potatoes (medium to large-sized, about 8-10 ounces each)
- Sharp cheddar cheese or Monterey Jack cheese or Colby Jack cheese or smoked gouda (freshly grated)
- Sour cream or plain full-fat Greek yogurt
- Unsalted butter
- Brisket BBQ sauce
- Green onions or chives (finely chopped)
- Sea salt
- Freshly ground black pepper
- Optional: crispy fried onions, pickled jalapeños, chili powder, extra BBQ sauce
Instructions
- Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean under cold water, then pat them completely dry. Using a fork, prick each potato several times all over. Lightly rub each potato with a little olive oil and a sprinkle of sea salt before placing them directly on the oven rack. Bake for 60-90 minutes, or until the potatoes are fork-tender.
- While the potatoes are baking, prepare your beef brisket. Shred or chop the leftover brisket into bite-sized pieces. In a medium saucepan or skillet, combine the shredded brisket with your chosen BBQ sauce. Heat over medium-low heat, stirring occasionally, until the brisket is thoroughly warmed through and coated in the sauce.
- Once the baked potatoes are cool enough to handle, carefully slice each potato lengthwise, about two-thirds of the way through, creating a boat-like opening. Using a spoon, carefully scoop out the fluffy potato flesh from inside each potato, leaving a sturdy shell about ¼-inch thick. Transfer the scooped potato flesh to a large bowl. Add the softened butter, sour cream (or Greek yogurt), about ¾ of your grated cheese, salt, and freshly ground black pepper to taste. Mash everything together until creamy and well combined.
- Spoon the creamy potato filling back into the empty potato shells, mounding it slightly.
- Generously spoon the warm BBQ brisket mixture over the top of each stuffed potato. Sprinkle the remaining grated cheese over the brisket-topped potatoes. Place the stuffed potatoes on a baking sheet and return to the preheated oven for another 10-15 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, transfer the hot, delicious Beef Brisket Stuffed Baked Potatoes to serving plates. Garnish generously with freshly chopped green onions or chives. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 90 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 650
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: For a crispy potato skin, rub the potatoes with olive oil and sprinkle with salt before baking. Feel free to add garlic powder or onion powder to the potato filling for extra flavor. Keep the brisket warm while assembling to ensure everything is hot when served.