If you love BBQ brisket and baked potatoes, this comfort food mash-up is for you! Every time I make Dutch oven brisket, I save some leftovers to make a loaded baked potato with brisket the next day! I start with a baked potato and pile it high with tender brisket, cheddar cheese, a drizzle of BBQ sauce, and finish with a dollop of sour cream. Leftovers never tasted so good!
Whether you're using leftover brisket or fresh-smoked BBQ, this loaded baked potato is an absolute winner for any meal!
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Why You'll Love this Recipe
- Great way to use leftover brisket. This brisket baked potato is perfect for repurposing extra meat just like my brisket enchiladas and BBQ brisket tacos.
- Easy to make: Simple ingredients, baked to perfection.
- Customizable: The thing I like most about a loaded BBQ baked potato is that I can load it with all my favorite toppings like bacon and jalapenos.
- Make-ahead for gatherings: My mom would always have a baked potato bar when she hosted parties. She would bake the potatoes ahead of time then wrap them in foil to keep warm.
If your family is anything like mine and can’t get enough of meat and potatoes, you’ve got to try my smoked sausage and potatoes next - it’s hearty, flavorful, and just as easy to make!
Notes on Ingredients
- Russet potatoes are the best for baking because they have a fluffy interior and a crispy skin when baked properly.
- Brisket is the star of the dish! To make this recipe in no time, I make it with leftover brisket.
- A tangy, smoky BBQ sauce ties all the flavors together and keeps the brisket moist. I like to use my homemade Texas BBQ sauce, but you can use store-bought sauce in a pinch.
- BBQ brisket baked potato toppings can include cheese, sour cream, and chives.
Russet potatoes hold up well to hearty toppings like brisket, that's why I use them when making my veggie baked potato recipe too.
Step by Step Instructions
Brush each potato with olive oil and season with salt and pepper.
Place the potatoes on a baking sheet and bake until a fork easily pierces through the skin and flesh.
Let the potatoes cool slightly until they are safe to handle. Using a knife, cut a lengthwise slit in the top of each potato. Gently squeeze the sides to open them up and use a fork to fluff the inside.
Toss the shredded brisket with BBQ sauce in a mixing bowl until fully coated.
Time to assemble! Stuff each potato with brisket then top with shredded cheese, sour cream, and chopped green onions. I like to drizzle extra BBQ sauce on top.
Pro Tips
To achieve crispy skin on the baked potato, don't wrap it in foil. Brushing the potatoes with olive oil and seasoning them ensures a crispy, flavorful skin while baking.
Use a fork to poke a few holes in the potato before baking to let steam escape. A potato could potentially explode in the oven if too much pressure builds up as it cooks. Yikes!
Let the baked potatoes rest a few minutes before slicing to avoid burning you hands. The saying "hot potato" is around for a reason!
Storage
Store leftover baked potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
You can freeze baked, unstuffed potatoes for up to 3 months. Wrap tightly in foil and store in a freezer bag. To reheat, bake from frozen at 375°F for 30 minutes or until warmed through.
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Loaded Brisket Baked Potato
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Baking Sheet
Ingredients
- 4 Russet potatoes or other baking potato
- 1 Tablespoon olive oil
- salt and pepper
- 2 cups cooked brisket chopped or shredded
- 2 cups BBQ sauce
- 1 cup cheddar cheese shredded
- ¼ cup sour cream
- 2 green onions or chives
Instructions
- Preheat the oven to 450°F and line a baking sheet with foil or parchment paper for easy cleanup.
- Scrub the potatoes clean under running water, then pat dry. Brush each potato with olive oil and season generously with salt and pepper.
- Place the potatoes on the prepared baking sheet and bake for 30 minutes. Flip them over and continue baking for another 20 minutes, or until a fork easily pierces through the skin and flesh.
- Let the potatoes cool slightly until safe to handle. Using a paring knife, cut a lengthwise slit in the top of each potato. Gently squeeze the sides to open them up and use a fork to fluff the inside.
- In a mixing bowl, toss the shredded brisket with BBQ sauce until fully coated. Warm in the microwave for 30 seconds.
- Stuff each potato with about ½ cup of the BBQ brisket. Top with shredded cheese, sour cream, and chopped green onions. Drizzle with additional BBQ sauce, if desired, and serve.
Notes
- Let the potatoes rest a few minutes before slicing to avoid burning you hands.
- When storing, keep baked potatoes and toppings in separate containers. Store leftover baked potatoes in an airtight container in the fridge for up to 4 days. You can freeze baked, unstuffed potatoes for up to 3 months. Wrap tightly in foil and store in a freezer bag.
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