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Brisket Baked Potato

Transform leftover brisket into a delicious and impressive dinner by stuffing it into fluffy baked potatoes with cheese and barbecue sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Baked Potatoes
  • 4 large large russet potatoes
For the Filling
  • 2 cups leftover beef brisket, chopped or shredded Store-bought smoked brisket can be used if leftovers are not available.
  • 1/2 cup barbecue sauce, plus extra for drizzling
  • 1/4 cup beef broth
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 tablespoons butter
  • 1/2 cup crispy onion strings, optional
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Wash and dry the russet potatoes thoroughly.
  2. Poke several holes into each potato using a fork, wrap them in aluminum foil, and set them on a baking sheet.
Baking Potatoes
  1. Bake the potatoes in the preheated oven for a full hour, or until fork-tender.
Prepare the Filling
  1. While the potatoes bake, combine chopped brisket, barbecue sauce, and beef broth in a small saucepan over low heat. Stir occasionally for about 10 minutes.
Scoop and Mix
  1. Once potatoes are cool enough to handle, unwrap and slice the top of each potato. Scoop out the interior into a mixing bowl, leaving a thin layer of potato inside the skin.
  2. Add butter and half of the shredded cheddar cheese to the scooped potato and stir until creamy.
Refilling Potatoes
  1. Spoon the creamy potato mixture back into the skins. Top each filled potato with the warm brisket filling and remaining cheddar cheese.
  2. Drizzle extra barbecue sauce on top and add crispy onion strings if desired.
Final Baking
  1. Return the loaded potatoes to the oven for 5 minutes until the cheese is melted.
  2. Serve hot and enjoy with extra barbecue sauce on the side.

Notes

For the best results, dry potatoes thoroughly before baking, and avoid over-scooping the potato flesh. The brisket should be warmed gently.