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Brisket Baked Potato
This a great recipe for those who love BBQ and baked potato, not to mention a tasty way to incorporate brisket into a meal
Ingredients
- 4 large russet potatoes
- 2 cup leftover beef brisket
- 1/3 cup barbecue sauce of choice
- 1/4 cup beef broth
- 2 cup cheddar cheese
- 2 tbsp butter
- Crispy Onion Strings as desired
Instructions
- Preheat oven to 350° and wash and dry potatoes. Pierce each potato with the tines of a fork a couple times and then wrap potatoes in aluminum foil.
- Place on a baking sheet and place in the oven. Bake for an hour or until potatoes are soft. Remove from oven and set aside.
- While the potatoes are baking, using a medium saucepan, add leftover brisket, barbecue sauce and beef broth. Heat over low heat until heated through.
- Once potatoes are cool enough to handle, remove foil from potatoes. Using a sharp knife, make a slice on the top of the potatoes starting on the top of one side and going across to the other side, basically making a canoe shape.
- Using a spoon, scoop out some of the potato and place it in a bowl. Do this with all of the potatoes then add butter and 1 cup of shredded cheese. Let butter and cheese melt, stir and then put back into the potatoes. Salt and pepper to taste, if desired.
- Once potatoes are filled back up, top with remaining cheese, barbecue brisket, additional BBQ sauce drizzled over the top, and onion strings, if desired. Serve with desired toppings.
