Description

So you want to take your leftover brisket and turn it into something that’ll make people weep with joy? Brisket Loaded Twice Baked Potatoes is a must-try dish! This isn’t your basic loaded potato situation. We’re talking about fluffy, creamy potato boats stuffed with tender, smoky brisket, melted cheese, and all the fixings that make life worth living. It’s like a BBQ joint and a steakhouse had a baby and decided to throw the ultimate comfort food party. These bad boys are so loaded, they could probably feed a small village. Fair warning: once you make these, regular baked potatoes will seem like a sad joke.

Ingredients

Scale

For the Potato Foundation:

4 large russet potatoes (the bigger, the better)
2 tbsp olive oil
Coarse salt for sprinkling
4 tbsp butter, softened
1/4 cup sour cream
1/4 cup heavy cream or milk
Salt and pepper to taste

For the Brisket Magic:

2 cups cooked brisket, chopped or shredded
1/4 cup BBQ sauce (your favorite kind)
1 tbsp brown sugar
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)

For the Loaded Goodness:

1.5 cups sharp cheddar cheese, grated
1/2 cup Monterey Jack cheese, grated
6 strips bacon, cooked and crumbled
3 green onions, sliced thin
1/4 cup sour cream for serving
2 tbsp chives, chopped
Pickled jalapeños (because why not?)

Instructions

Step 1: Bake Those Potatoes Preheat oven to 425°F. Scrub potatoes clean and pat dry. Poke holes all over with a fork (like, really go at it). Rub with olive oil and sprinkle with coarse salt. Bake for 45-60 minutes until tender when squeezed. Let cool enough to handle without burning your fingers off.

Step 2: Prep the Brisket While potatoes bake, toss your brisket with BBQ sauce, brown sugar, smoked paprika, garlic powder, and cayenne. Let it marinate and get all saucy while you wait.

Step 3: Hollow Out the Boats Cut each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of potato attached to the skin (you want sturdy boats, not potato canoes that fall apart). Mash the scooped potato with butter, sour cream, heavy cream, salt, and pepper until creamy but not over-mixed.

Step 4: Load ‘Em Up Brush the potato skins with a little melted butter and season with salt and pepper. Fill each skin with the mashed potato mixture, leaving a little well in the center. Top with the saucy brisket, then pile on the cheddar and Monterey Jack cheeses. Sprinkle with bacon crumbles.

Step 5: Bake Again (The Magic Happens) Bake at 425°F for 15-20 minutes until the cheese is melted and bubbly, and the tops are golden brown. If you want extra crispy tops, pop them under the broiler for 2-3 minutes.

Step 6: Finish and Serve Top with green onions, a dollop of sour cream, chives, and pickled jalapeños. Serve immediately while the cheese is still doing that gorgeous melty thing.

Notes

Serve with a simple green salad to balance all that richness.

Add a cold beer or a glass of bourbon for the full BBQ experience.

Make mini versions using small potatoes for appetizers.

Drizzle with extra BBQ sauce or hot sauce for the heat lovers.

Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes

Nutrition

Calories: ~520 kcal
Fat: ~35g
Carbohydrates: ~35g
Protein: ~28g