Brisket Baked Potato

Brisket Baked Potatoes are perfect for game day gatherings or cozy nights in front of the TV! This meat and potatoes recipe combines the best of both worlds: hearty baked potatoes and tender, smoky brisket.

Marrekus came up with this game-changing idea that will take those barbecue brisket remnants to a whole new level! This recipe features tender, smoky, and perfectly seasoned chopped brisket, piled high onto a fluffy baked potato. But it doesn’t stop there; he topped these brisket baked potatoes with shredded cheddar cheese, a drizzle of his favorite barbecue sauce, crema, and chopped green onions for a burst of fresh flavor.

Ingredients

• 4 large russet potatoes
• 2 cups shredded cheese
• 2 cups chopped smoked brisket
• 1/2 cup barbecue sauce
• 1/2 cup chopped green onions or chives
• Mexican crema or sour cream

Special equipment

• paper towel
• fork
• aluminum foil

How to make brisket baked potatoes

Step 1. Preheat the Oven:

• Preheat your oven to 350°F (177°C).

Step 2. Prepare the Potatoes:

• Wash the potatoes thoroughly and pat them dry with a paper towel.
• Pierce each potato a few times with a fork.
• Wrap each potato individually in aluminum foil.

Step 3. Bake in the Oven:

• Place the foil-wrapped potatoes on a baking sheet and put them in the preheated oven.
• Bake for approximately one hour or until the potatoes are soft when pierced with a fork.
• Once done, remove the potatoes from the oven and set them aside.

Step 4. Reheat the Brisket (if using leftovers):

• In a medium saucepan over low heat, gently reheat the chopped cooked brisket.

Step 5. Prepare for Stuffing:

• Allow the baked potatoes to cool slightly.
• Carefully unwrap the foil from each potato.
• Using a sharp knife, make a lengthwise slice on the top of each potato.
• Scoop out some of the potato flesh and transfer it to a mixing bowl.

Step 6. Mix in Brisket and Cheese:

• Add 1 cup of shredded cheese and 1 cup of the chopped cooked brisket to the bowl with the potato flesh.
• Mix the ingredients thoroughly.

Step 7. Fill the Potatoes:

• Spoon the potato mixture back into each potato.
• Top each stuffed potato with the remaining shredded cheese and barbecue brisket.

Step 8. Finish and Serve:

• Drizzle barbecue sauce and Mexican crema (or sour cream) over each stuffed potato.
• Garnish with chopped green onions (or chives).
• Place the stuffed potatoes back in the oven for a few minutes until the cheese is melted and bubbly.
• Serve immediately while they are hot and enjoy your Barbecue Brisket Baked Potatoes!

Tips for making a baked potato in the microwave

Cooking a potato in the microwave is a quick and convenient way to enjoy a brisket baked potato in just a few minutes.

Step 1. Prepare the potato:

• Wash the potatoes thoroughly and pat them dry with a paper towel. Pierce each potato a few times with a fork.

Step 2. Microwave:

• Place the potato on a microwave-safe plate and microwave on high power.
• For a medium-sized potato, cook on high power for 4-5 minutes.
• For a large potato, cook on high power for 6-7 minutes.
• Note: Cooking times are approximate, so you may need to adjust based on your microwave’s power.

Step 3. Check for doneness:

• Carefully remove the potato from the microwave using oven mitts or a kitchen towel (it will be very hot!).
• To check if it’s done, insert a fork into the center of the potato.
• If it goes in easily and the potato feels tender, it’s ready. If not, return it to the microwave for an additional 1-2 minute increments until done.
• After cooking in the microwave, allow the potato to rest for a minute or two before preparing the potato for stuffing.

Serving suggestions

Customize your barbecue brisket baked potato with all your favorite toppings: shredded cheddar cheese, Mexican crema or sour cream, BBQ sauce, and green onion or chives, are our go-to garnishes for this recipe.

Brisket baked potato is a hearty game day meal by itself, but if you want to serve it with other side dishes we recommend coleslaw, baked beans, or grilled vegetables such as bell peppers or zucchini.

Tips for storage and reheating baked potatoes

For leftover baked potatoes or if making the potatoes ahead of time, let them cool at room temperature for about 2 hours before refrigerating. Be sure to store baked potatoes in an airtight container. They can typically be refrigerated for up to 3-5 days.

Freezing Instructions

For freezing baked potatoes, be sure to wrap each potato in plastic wrap or aluminum foil to prevent freezer burn. Place wrapped potatoes in an airtight container or resealable freezer bag. They can last for up to 12 months when properly stored.

Reheating Baked Potatoes:

To reheat baked potatoes, you can use the oven (recommended) or microwave (quick).

To reheat baked potatoes in the oven, preheat your oven to 350°F (177°C). Place the leftover baked potatoes on a baking sheet and reheat for about 15-20 minutes or until they’re heated through.

To reheat baked potatoes in the microwave, place the baked potato on a microwave-safe plate. Pierce the potato a few times with a fork. Heat on high power for 2-4 minutes, depending on the size of the potato. Once reheated, serve leftover baked potatoes with your choice of toppings.

Recipe variations

There are an endless number of variations you can make with these barbecue brisket baked potatoes. Here are some of our favorites:

• Use sweet potatoes instead of russet potatoes
• Pair baked potatoes with barbecue pulled pork or pulled chicken instead of brisket
• Shredded brisket instead of chopped brisket
• Tex-Mex style brisket baked potatoes with black beans, corn, diced tomatoes, or jalapeños

Brisket Baked Potato Recipe

cooks with soul

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Cuisine American, Barbecue

Servings 4 brisket baked potatoes

Ingredients

  

1x2x3x

• 4 large russet potatoes
• 2 cups shredded cheese
• 2 cups chopped smoked brisket
• 1/2 cup barbecue sauce
• 1/2 cup chopped green onions or chives
• Mexican crema or sour cream

Instructions

 

• Preheat oven to 350°F (177°C).
• Wash potatoes thoroughly and pat dry with a paper towel. Pierce each potato a few times with a fork, then wrap each potato individually in aluminum foil.
• Place foil-wrapped potatoes on a baking sheet and put in preheated oven. Bake for approximately one hour or until potatoes are soft when pierced with a fork. Remove the potatoes from the oven, set them aside, and allow baked potatoes to cool slightly.
• If using leftover brisket, reheat in a medium saucepan over low heat while the potatoes are cooling down.
• After potatoes have cooled, carefully unwrap the foil from each potato. Use a knife to make a lengthwise slice on the top of each potato. Scoop out some, but not all, of the potato flesh and transfer it to a mixing bowl.
• Add 1 cup of shredded cheese and 1 cup of the chopped cooked brisket to the bowl with the potato flesh. Mix the ingredients thoroughly.
• Spoon the potato mixture back into each potato and top stuffed potatoes with the remaining shredded cheese and barbecue brisket.
• Drizzle barbecue sauce and Mexican crema over each stuffed potato. If using sour cream, add a dollop on top. Garnish with chopped green onions or chives and serve immediately.
• Optional: Place the stuffed potatoes back in the oven for a few minutes until the cheese is melted and bubbly.

Notes

See the detailed recipe post for instructions on how to make a baked potato in the microwave. 

Keyword baked potato, barbecue, brisket, brisket baked potato, game day

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