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.
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.
Ingredients for Brisket Twice Baked Potatoes:
- Russet Potatoes
- Sweet Onion
- Olive Oil
- Kosher Salt
- Fresh Ground Pepper
- Granulated Garlic
- Butter
- Sour Cream
- Heavy Cream
- Cheddar Cheese
- Smoked Brisket
- Sweet and Tangy BBQ Sauce
- Green Onion Tops
How to Grill Brisket Twice Baked Potatoes:
- 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 ½ teaspoon salt and ½ 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 ½ 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.
- Chop the brisket and the onions.
- 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.
- Return to the grill at about 350° with the grill closed.
- Cook about 30 - 40 minutes until potatoes are heated through.
- Remove from grill and top with green onion tops.
- Serve immediately.
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:
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.
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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.
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 ½ teaspoon salt and ½ 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 ½ 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 Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1387Total Fat: 96gSaturated Fat: 48gTrans Fat: 2gUnsaturated Fat: 38gCholesterol: 305mgSodium: 1706mgCarbohydrates: 79gFiber: 6gSugar: 33gProtein: 54g
Nutritional information is estimated and may not be accurate.
Agnes
this sounds absolutely amazing!! The perfect summer dish.
Diana
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.