Brisket Baked Potatoes
Brisket Baked Potatoes make a great dinner for busy weeknights. Using leftover smoked brisket and a small amount of prep time gets this hearty and delicious dinner on the table in about an hour.
Servings: 4 Servings
Calories: 701kcal
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.
Notes
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.
Nutrition
Serving: 1g | Calories: 701kcal | Carbohydrates: 39g | Protein: 44g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Cholesterol: 157mg | Sodium: 1213mg | Fiber: 4g | Sugar: 3g