Description
A delicious and hearty comfort dish featuring baked russet potatoes stuffed with tender brisket, melted cheese, and barbecue sauce.
Ingredients
Scale
- 4 large russet potatoes, Costco® size potatoes
- 2 cups leftover beef brisket
- ⅓ cup barbecue sauce
- ¼ cup beef broth
- 2 cups cheddar cheese, divided
- 2 tablespoons butter
- Crispy Onion Strings (optional)
Instructions
- Preheat oven to 350° and wash and dry potatoes. Pierce each potato with the tines of a fork a couple of times and then wrap potatoes in aluminum foil.
- Place on a baking sheet and place in the oven. Bake for an hour or until when a sharp knife is inserted into the potatoes, they 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.
- Next, 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 immediately.
Notes
- For best results, use high-quality brisket.
- Leftover brisket works great for this recipe.
- Customize the toppings based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg