There are many ways to use leftover brisket, but these loaded brisket baked potatoes have to be one of my favorite! This recipe is a crowd-pleaser and goes well with all types of meals. Check out my Texas-Style Smoked Brisket Recipe if you’re looking for the best way to make brisket.
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Loaded Brisket Baked Potato Recipe
Ingredients
Main
- 4 russet potatoes
- 2 cups shredded brisket, warmed
- 2 cups shredded cheese, cheddar or colby jack work well
- 4 tablespoons sour cream
- 2 tablespoons diced green onions
- 2 tablespoons Kosher salt
- 1 tablespoon olive oil, substitute any other vegetable oil
BBQ Tools
- 🥩 ThermoPro Instant Read Thermometer - a must-have for any BBQer
- 🔥 GrillBlazer GrillGun - lights charcoal and wood in 1 minute (10% off)
- 🌡 MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
Steps
Preheat the BBQ
Preheat your BBQ to 375°F according to the manufacturer's instructions. Optionally, place them in the oven on a baking sheet instead.
Prep the potatoes for grilling
Evenly coat the potatoes with the olive oil so there are no dry spots. Sprinkle the Kosher salt over the potatoes and toss them until the salt covers the entire surface of the potatoes.
Grill the potatoes
Place the potatoes on the grill and cook at 375°F until they reach an internal temperature between 205°F and 212°F, approximately 45 minutes to 1 hour depending on the size of the potatoes.
Fill the BBQ baked potatoes
Slice the potatoes halfway through from top to bottom. Top them with a layer of cheese, then the brisket, followed by another layer of cheese. Add a dallop of sour cream and sprinkle with green onions.
Serve the loaded brisket baked potatoes
Serve the baked potatoes while they're still warm with salt and pepper. Enjoy!
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