Description
A delicious twist on a classic comfort food, these twice-baked potatoes are loaded with creamy mashed goodness, smoky BBQ brisket, and gooey cheese.
Ingredients
Scale
- 4 large Russet potatoes
- 1.5 cups leftover smoked BBQ beef brisket, chopped
- 2 tbsp olive oil
- 4 tbsp unsalted butter, melted
- 1/2 cup sour cream
- 1.5 cups shredded Cheddar or Monterey Jack cheese (divided)
- 1/4 cup crispy bacon bits
- 3 green onions, thinly sliced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (204°C). Wash and scrub the russet potatoes under cool water. Poke them with a fork a few times to allow steam to escape. Rub the skins lightly with olive oil and sprinkle them with a pinch of salt. Place the potatoes directly on the oven rack, baking for 50–60 minutes, until they are completely tender inside.
- Once baked, let the potatoes cool for about 10 minutes. Carefully slice off the top third lengthwise of each potato and scoop out the fluffy interior into a large mixing bowl, ensuring to leave about a 1/4-inch thick shell.
- Into the bowl, add the melted butter, sour cream, salt, and freshly cracked black pepper. Mash together until creamy and smooth. Stir in 1 cup of the shredded cheese and half of the sliced green onions.
- Spoon the creamy mashed potato mixture evenly back into the potato shells, making sure to leave a small hollow in the center of each for that glorious brisket topping.
- Warm up your chopped BBQ brisket, then pile it generously on top of the stuffed potatoes. Finish with the remaining 1/2 cup of shredded cheese and the crispy bacon bits.
- Return the loaded potatoes to a baking sheet and pop them back into the oven at 400°F for 10–12 minutes, just until the edges turn golden brown and the cheese on top is bubbling and melted.
- Once baked, garnish with the remaining green onions. Serve hot with an extra dollop of sour cream if desired.
Notes
Make-ahead tips: Prepare the potato filling ahead of time. Store in the fridge until ready to stuff the potato skins. Cooking alternatives: Use an air fryer for quicker cooking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg