I love a meal that makes enough for leftovers! I’ve waxed long about my leftover obsession on several other posts, so I’ll spare you here. Just know that leftovers are my jam and any new way I can find to jazz them up and use them in another meal makes my heart sing! This recipe is less of a recipe, and more of a compilation of different elements, but it is ridiculously delicious and I couldn’t not share! This Loaded Brisket Baked Potato is the bomb freaking dot com (that just happened) and you need it in your mouth right now (unless you don’t have leftover brisket handy… then you need to get a brisket, smoke it for about 20 hours or so and then make it.)
When I smoke a brisket, I like to go all out and smoke a full packer brisket (if you don’t know what that is, please head over to my Brisket 101 post!) Doing a 14-15 lb cut of beef means we typically have some leftovers and as delicious as it is just to reheat and eat, I wanted to make a statement meal.
Now, I loooooooooooove me a baked potato and our “baked potato bar” dinner nights are always a hit with the kids since they get to choose their own toppings. I was originally planning to just go that route for our Wednesday night meal, but the leftover brisket in the fridge was calling my name. Meat and potatoes are a match made in heaven and just like that, the Loaded Brisket Baked Potato was born.
Big red potatoes were seasoned then roasted in my pellet grill until buttery soft. Then we loaded them up with shredded colby jack cheese, bbq sauce, juicy brisket, and freshly sliced green onions. The Todd even threw some sour cream on his and it was full on out of body experience kind of delicious! Pile them high and dig in. This meal is gonna stick to your ribs (and maybe your butt, so be ready to do a few extra squats tomorrow.)
- 4 large red potatoes
- 1 tbsp olive oil
- 1 tsp kosher salt
- 2 cups leftover smoked brisket
- 1 cup colby jack cheese shredded
- 3/4 cup BBQ sauce
- 1 green onion sliced
- 1/4 cup sour cream optional
- Preheat your pellet grill, smoker, or oven to 375 degrees F. Wash and scrub your potatoes and coat with the olive oil. Season the potatoes with the Kosher salt and place directly on your grates. Cook for 45 minutes until easily pierced with a fork.
- During the last 15 minutes of cooking the potatoes, place the brisket in a cast iron skillet and into the grill/oven. The brisket should be heated and tender when your potatoes are done.
- Cut a slice lengthwise into each of the potatoes and press on the ends to open them. Fill each with a portion of the shredded cheese, BBQ sauce, brisket, sliced green onions, and sour cream (if desired.) Serve immediately.