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Brisket Twice Baked Potatoes
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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