Home » Beef » Brisket Twice Baked Potatoes

Brisket Twice Baked Potatoes

Brisket Twice Baked Potatoes are great meal to make on the grill for any night of the week. One of the best recipes to use up a bit of leftover smoked brisket and the flavor combination is unbelievable.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


We love to make smoked brisket over the weekend to make easy meals during the week. Brisket Po Boys and Brisket Pizza are a few of our favorites along with Brisket Chili, which is crazy-delicious.

Brisket Twice Baked Potatoes

Ingredients for Brisket Twice Baked Potatoes:

How to Grill Brisket Twice Baked Potatoes:

4 russet potatoes on a baking sheet.

  • Scrub russet potatoes and pat dry. Pierce each potato with a fork
  • Rub olive oil all over potatoes and sprinkle with 1 tablespoon of kosher salt. 
  • Peel onion and cut in half. Coat with olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Pellet grill with 4 baked potatoes, onion.

Place potatoes and onions on a preheated grill at about 375°.

Bake potatoes and onion with the grill closed for 45 minutes to 1 hour until potatoes reach 200° internal temperature or yield easily when squeezed.

Collage of baked potatoes, skins with inside removed.

Remove potatoes and onion from grill. Cool slightly. 

Cut an oval out of the top of each potato. Discard the top peel. 

Scoop inside of potatoes into a mixing bowl, leaving the peel intact for a shell. 

Making filling for twice baked potatoes.

  • Add 1/2 teaspoon salt and pepper, granulated garlic, butter, sour cream, heavy cream and shredded cheese to the mixer bowl. Beat at medium speed until potatoes are smooth and all ingredients are well combined.

Cutting board with chopped brisket and onion.

  • Chop the brisket and the onions.

Making twice baked potatoes with brisket.

  • Spoon filling back into potato skin shells. Leave a bit of room in the top for the brisket. You will have some potato filling leftover. Store it in an airtight container in the refrigerator up to 4 days for another meal.
  • Top the potatoes with a generous amount of brisket and top with chopped onions.
  • Drizzle with bbq sauce. 

4 stuffed baked potatoes with brisket on a pellet grill.

  • Return to the grill at about 350° with the grill closed.

4 twice baked potatoes with bbq on grill.

  • Cook about 30 – 40 minutes until potatoes are heated through. 

Twice baked potatoes with bbq brisket on a sheet pan.

  • Remove from grill and top with green onion tops. 
  • Serve immediately.

Twice baked potato on a plate with bite on a fork.

How to Store and Reheat:

  • Wrap potatoes in 2 layers of plastic wrap or place in an airtight container in the refrigerator up to 3 days. 
  • There are a couple of ways to reheat twice baked potatoes. Place on a baking sheet and cover with aluminum foil and bake for 25 – 30 minutes until heated through. Potatoes can be chopped up and heated in a skillet over medium heat, stirring until heated through. 

More Leftover Brisket Recipes:

Closeup of bite of brisket twice baked potato.

If you have leftover brisket, these Brisket Twice Baked are sure to satisfy a hungry crowd. The smoky bbq brisket combined with the cheesy baked potatoes makes for one delicious meal.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

Brisket Twice Baked Potatoes
Print Recipe
4.67 from 3 votes

Brisket Twice Baked Potatoes

Brisket Twice Baked Potatoes are great meal to make on the grill for any night of the week. One of the best recipes to use up a bit of leftover smoked brisket and the flavor combination is unbelievable.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Beef
Cuisine: American
Keyword: bbq twice baked potatoes, twice baked potatoes with brisket
Servings: 4 Servings
Calories: 1387kcal
Author: Milisa

Ingredients

  • 4 russet baking potatoes
  • 1 small sweet onion
  • 3 tablespoons olive oil
  • 1 tablespoon + 1 teaspoon kosher salt divided
  • 1 teaspoon fresh ground pepper divided
  • ½ cup butter softened
  • 1 cup sour cream
  • ½ cup heavy cream
  • 8 ounces shredded cheddar cheese
  • 1 teaspoon granulated garlic
  • 1 pound smoked brisket chopped
  • ½ cup sweet and tangy bbq sauce
  • 2 green onion tops sliced

Instructions

  • Scrub russet potatoes and pat dry. Pierce each potato with a fork
  • Rub olive oil all over potatoes and sprinkle with 1 tablespoon of kosher salt. 
  • Peel onion and cut in half. Coat with olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Place potatoes and onions on a preheated grill at about 375°.
  • Bake potatoes and onion with the grill closed for 45 minutes to 1 hour until potatoes reach 200° internal temperature or yield easily when squeezed.
  • Remove potatoes and onion from grill. Cool slightly. 
  • Cut an oval out of the top of each potato. Discard the top peel. 
  • Scoop inside of potatoes into a mixing bowl, leaving the peel intact for a shell. 
  • Add 1/2 teaspoon salt and pepper, granulated garlic, butter, sour cream, heavy cream and shredded cheese to the mixer bowl. Beat at medium speed until potatoes are smooth and all ingredients are well combined.
  • Spoon filling back into potato skin shells. Leave a bit of room in the top for the brisket. You will have some potato filling leftover. Store it in an airtight container in the refrigerator up to 4 days for another meal.
  • Chop the brisket and onions. 
  • Top the potatoes with a generous amount of brisket and top with chopped onions.
  • Drizzle with bbq sauce. 
  • Return to the grill at about 350° for 30- 45 minutes with the grill closed until potatoes are heated through. 
  • Remove from grill and top with green onion tops. 
  • Serve immediately.

Notes

Wrap potatoes in 2 layers of plastic wrap or place in an airtight container in the refrigerator up to 3 days. 
To Reheat: Place on a baking sheet and cover with aluminum foil and bake for 25 - 30 minutes until heated through. Potatoes can be chopped up and heated in a skillet over medium heat, stirring until heated through. 

Nutrition

Serving: 1g | Calories: 1387kcal | Carbohydrates: 79g | Protein: 54g | Fat: 96g | Saturated Fat: 48g | Polyunsaturated Fat: 38g | Trans Fat: 2g | Cholesterol: 305mg | Sodium: 1706mg | Fiber: 6g | Sugar: 33g

Sharing is caring!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. I had leftover smoked brisket and made these on the grill, my husband said it was the best baked potato ever!! Thank you so much for the awesome recipe. I followed exactly as written.