Brisket Baked Potato
These brisket baked potatoes are made with russet potatoes, leftover beef brisket, fried onion strings, cheese and BBQ sauce, and are a meal in itself. Hearty, filling and delicious.
Servings: 4 Servings
Calories: 672kcal
Ingredients
- 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 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
*Nutritional Values are approximate
Nutrition
Calories: 672kcal | Carbohydrates: 49g | Protein: 44g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 806mg | Potassium: 1399mg | Fiber: 3g | Sugar: 10g | Vitamin A: 797IU | Vitamin C: 12mg | Calcium: 451mg | Iron: 5mg