Brisket Baked Potatoes
Brisket Baked Potatoes make a great dinner for busy weeknights. Using leftover smoked brisket and a short prep time gets this hearty and delicious meal on the table in about an hour.
Smoked Brisket is one of our go-to meals to feed a crowd but we also love it for meal prep. There are so many easy dinners to make with the leftovers like Brisket Chili, Brisket Pizza.
Cowboy Casserole and Brisket Breakfast Burritos are also great recipes with leftover brisket.
A few weeks ago we cooked a smoked brisket point and divided it up into vacuum seal bags for some quick meals. We love Brisket Twice Baked Potatoes but we also love these simpler baked potatoes filled with butter, sour cream and brisket.
Ingredients Needed
- Russet Potatoes ~ Medium to large sized.
- Olive Oil
- Kosher Salt
- Fresh Ground Pepper
- Shredded Cheese ~ Cheddar, colby jack or pepper jack
- Butter
- Sour Cream
- Candied Jalapeños ~ Optional Garnish
- Cilantro or Parsley ~ Optional Garnish
Step By Step Instructions
- Scrub potatoes and pat dry. Pierce with a fork to release steam as the potatoes cook, so that the potatoes don’t explode while cooking. We usually cook a couple of extra potatoes to have for lunch the next day or in case someone is extra hungry.
- Coat the potatoes lightly with olive oil and sprinkle with kosher salt. Place on a rimmed baking sheet.
- Bake potatoes on a grill or in the oven at about 400° for 45 minutes to 1 hour. Potatoes should yield when squeezed or use a digital meat thermometer, cooking until potatoes reach between 200° and 205°.
- Remove from the grill or oven.
- Reheat shredded brisket in a skillet with 2 tablespoons of water or bbq sauce if preferred, stirring often until heated through.
- Split the potatoes in half and use a fork to scrape the potato away from the potato skin. Add butter, kosher salt and fresh ground pepper, mixing until butter is melted.
- Sprinkle with shredded cheese.
- Top with warm brisket and add a dollop of sour cream if desired. Garnish with chopped herbs and candied jalapeños.
Serving Suggestions
Brisket Baked Potatoes are a satisfying meal when served with a sides like salad, creamed corn and garlic bread.
Serve them as a hearty side dish to go with grilled ribeye steaks or a bowl of smoked chili.
How to Store and Reheat
Store leftover baked potatoes in a zip top baggie or wrapped in plastic wrap in the refrigerator up to 3 days.
Baked potatoes can be wrapped in foil and reheated in a 350° oven for about 15 minutes or cut into chunks and heat in a skillet coated with olive oil, stirring until heated through. Add desired toppings.
More Loaded Baked Potatoes to Try
Baked potatoes are perfect to load up with just about any ingredients that you have on hand. Some of our favorites are BBQ Chicken Baked Potatoes, BBQ Stuffed Baked Potatoes made with grilled cube steak.
BBQ Bacon Onion Baked Potatoes are a delicious side dish and Smoked Chicken Stuffed Potatoes and you’ll love our Irish Brisket Nachos.
If you are looking for a great dinner to make with just a bit of smoked brisket, these Brisket Baked Potatoes are the answer. So simple to prepare and the flavor combination of fluffy potatoes, melted cheese and smoked brisket is guaranteed to please a hungry crowd.
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Brisket Baked Potatoes
Ingredients
- 4 medium to large russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon kosher salt plus more for serving
- fresh ground pepper
- 1 cup shredded cheese cheddar, colby jack or pepper jack
- 1 pound smoked brisket shredded or chopped
- ¼ cup sour cream
- Optional Garnishes: Fresh cilantro or parsley
- Candied Jalapeños
Instructions
- Scrub potatoes and pat dry. Pierce with a fork to release steam as the potatoes cook, so that the potatoes don't explode while cooking.
- Coat the potatoes lightly with olive oil and sprinkle with kosher salt. Place on a rimmed baking sheet.
- Bake potatoes on a grill or in the oven at about 400° for 45 minutes to 1 hour. Potatoes should yield when squeezed or use a digital meat thermometer, cooking until potatoes reach between 200° and 205°.
- Remove from the grill or oven.
- Reheat shredded brisket in a skillet with 2 tablespoons of water or bbq sauce if preferred, stirring often until heated through.
- Split the potatoes in half and use a fork to scrape the potato away from the potato skin. Add butter, kosher salt and fresh ground pepper, mixing until butter is melted. Sprinkle with shredded cheese.
- Top with warm brisket and add a dollop of sour cream if desired. Garnish with chopped herbs and candied jalapeños.
Just want everyone to know we had this wonderful meal at Tony and Milisa house when visiting it is the best thing I have ever eaten. You must try this .