Loaded Brisket Baked Potato

5 from 1 vote

Learn how to make the ultimate loaded baked potato with brisket, topped with BBQ sauce, cheese, sour cream, and chives for a hearty, satisfying meal.

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 774kcal

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.

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.