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.
WHAT YOU'LL LOVE
- The ultimate leftover brisket upgrade: Four cups of chopped smoked brisket loaded over a creamy, cheesy twice-baked potato is one of the most satisfying things you can do with brisket that isn't a sandwich.
- Two-stage grill cook: Foil-wrapped at 400°F for 90 minutes builds a perfectly tender potato; a second uncovered bake browns the tops and sets the piped filling — all on the YS640s without touching the oven.
- Ranch sour cream + queso fresco finish: Mixing sour cream with Kansas Flavor Ranch and finishing with crumbled queso fresco adds a cool, tangy layer that cuts through the richness of the cheesy mash and brisket.
- Piping bag method: Loading the filling into a zip-top bag and piping it back into the skins produces a clean result and pushes filling into every corner — no spoon-smearing, no ragged tops.
