Description

These Brisket Loaded Twice Baked Potatoes are the ultimate comfort dish. Creamy, cheesy mashed potatoes meet tender shredded brisket for a hearty, satisfying meal that’s perfect for gatherings or cozy nights in.

Ingredients

Scale

4 large russet potatoes
2 cups cooked brisket, shredded
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup green onions, chopped
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Preheat oven to 400°F (200°C). Wash and dry the potatoes, prick with a fork, rub with olive oil, and sprinkle with salt.
Place potatoes directly on oven rack and bake for 45-60 minutes until fork-tender.
Let potatoes cool slightly, slice in half lengthwise, and carefully scoop out most of the flesh into a bowl, leaving a thin border intact.
Combine the potato flesh with shredded brisket, sour cream, half the cheese, and green onions. Season with salt and pepper and mash until creamy.
Refill the potato skins with the brisket mixture and top with the remaining cheese.
Bake again for 15 minutes, or until the tops are golden and bubbly.

Notes

For extra flavor, stir in a bit of Worcestershire sauce to the filling. Try topping with crispy bacon or sliced jalapeños for added texture and spice. These can be stored in the fridge for up to 3 days and reheated in the oven.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/2 stuffed potato
Calories: 460
Sugar: 2g
Sodium: 580mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 22g
Cholesterol: 65mg

Keywords: twice baked potatoes, brisket, comfort food, loaded potatoes, cheesy potatoes