Brisket Baked Potato Recipes
BRISKET BAKED POTATO
Steps:
- 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.
Nutrition Facts : Calories 672 kcal, Carbohydrate 49 g, Protein 44 g, Fat 33 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 148 mg, Sodium 806 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 12 g, ServingSize 1 serving
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