Loaded Brisket Baked Potato
Leftover brisket is put to good use in these Loaded Brisket Baked Potatoes!
Prep Time2 mins
Cook Time45 mins
Total Time47 mins
Servings: 4 people
- 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.