Brisket Stuffed Twice Baked Potatoes

Name: Brisket Stuffed Twice Baked Potatoes
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 4 cups leftover brisket (or other barbecue meat), chopped; 4 large russet potatoes; 4 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil; 4 tbsp Cattleman’s Grill Lone Star Brisket Rub; 1/2 cup unsalted butter; 4 oz sharp cheddar, grated; 2 tsp Jacobsen Salt Co. Kosher Sea Salt; 6 tbsp Blue’s Hog Smokey Mountain Barbecue Sauce; 1 cup sour cream; 4 tsp Kansas Flavor Ranch Packet; 4 tbsp chives, minced; 4 tbsp queso fresco, crumbled

Oct 29, 2024 • Tom Jackson

The Brisket Loaded Baked Potato is a hearty barbecue-inspired dish ideal for using leftover brisket or other barbecue meats. Start by preparing four russet potatoes by coating them in Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil and seasoning with Cattleman’s Grill Lone Star Brisket Rub. Wrap the potatoes in foil, grill at 400°F on a Yoder Smokers YS640s Pellet Grill for about 90 minutes until tender, then increase the temperature to 425°F. After slicing the potatoes open, scoop out the flesh and mix it with warm half-and-half, butter, sharp cheddar cheese, and salt until smooth. Fill the potato skins with the mashed mixture, return them to the grill for a second bake, and cook until warmed through with lightly browned tops. Garnish with barbecue sauce, sour cream mixed with ranch seasoning, minced chives, and crumbled queso fresco for a flavorful finish.

Brisket Stuffed Twice Baked Potatoes

Tom Jackson

Rated 5.0 stars by 2 users

Cuisine

American

Servings

8

Prep Time

10 minutes

Cook Time

2 hours

Calories

621

Transform your leftover brisket into something seriously epic with these Brisket Loaded Baked Potatoes! Imagine smoky, tender potatoes filled to the brim with a creamy, cheesy mash and topped with juicy barbecue brisket, zesty ranch sour cream, chives, and a sprinkle of queso fresco. Perfect for game day, backyard barbecues, or anytime you want to turn leftovers into a flavor-packed comfort meal, this dish brings all the smoky, savory goodness your taste buds have been craving.

Ingredients

4 cups leftover brisket (or other barbecue meat), chopped
4 large russet potatoes
4 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
4 tbsp Cattleman’s Grill Lone Star Brisket Rub
1/2 cup unsalted butter
4 oz sharp cheddar, grated
2 tsp Jacobsen Salt Co. Kosher Sea Salt
6 tbsp Blue’s Hog Smokey Mountain Barbecue Sauce
1 cup sour cream
4 tsp Kansas Flavor Ranch Packet
4 tbsp chives, minced
4 tbsp queso fresco, crumbled

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling (diffuser installed).
Coat the potatoes with Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil, then season with Cattleman’s Grill Lone Star Brisket Rub.
Wrap the potatoes individually in foil. Transfer to the grill and cook until tender, about 90 minutes.
Slice the potatoes open from the top. Press from the ends of the potatoes to open them up. Scoop out the flesh of the potato and transfer to a mixing bowl. Heat the half and half and butter until warm. Add the mixture to the bowl. Using a whisk attachment, mix until smooth, but not gluey. Fold in the cheese and salt by hand.
Place the filling in a piping bag or zip-top bag. Pipe the mixture into the potato skins.
Place the potatoes on a pan and return to the grill. Cook a second time on the grill to warm through and slightly brown the tops, about 30 minutes. Remove from the grill.
Garnish with ranch sauce, Blue’s Hog Smokey Mountain Barbecue Sauce, and queso fresco.

Image of Brisket Stuffed Twice Baked Potatoes

Recipe Note

Other Recipes You Might Enjoy:

Texas Style Brisket

Loaded Potato Salad

Recipe Highlights and Insights:

Twice-baking potatoes is a classic technique that takes humble spuds to the next level by adding extra flavor and texture. After baking the potatoes once to soften the insides, you scoop out the fluffy potato flesh, mix it with creamy ingredients like butter, cheese, and sometimes sour cream or milk, then spoon it back into the skins. A second bake crisps up the edges and melts the cheese on top, creating a golden, deliciously smooth filling with a slight crunch on the outside. This method is fantastic for experimenting with add-ins like chives, barbecue meats, or spices, allowing you to get creative while still enjoying a comforting, familiar dish. Twice-baked potatoes are a crowd-pleaser for gatherings and an excellent way to make baked potatoes feel just a little more indulgent and special.