Two Meat Baked Potato Recipe

Name: Chuckwagon BBQ & Burgers Two Meat Baked Potato Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 each russet potatoes (about 10–12 oz each); 1 tbs olive oil; 1 tsp coarse salt; 0.5 tsp freshly ground black pepper; 0.25 lb smoked brisket (sliced or chopped) OR substitute (no double brisket); 0.25 lb pulled pork OR sausage OR chopped roasted chicken (choose second meat); 0.5 cups sharp cheddar cheese, shredded; 2 tbs butter; 0.25 cups sour cream; 2 tbs green onions (scallions), thinly sliced; 2 tbs crispy bacon bits (optional); 0 to taste salt (to taste for finishing); 0 to taste freshly ground black pepper (to taste for finishing); 2 tbs barbecue sauce; 1 tsp hot sauce

Inspired by Chuckwagon BBQ & Burgers

Time1h 20m

Serves2

1/2 Pound of Meat (No Double Brisket)

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Ingredients

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Baked Potatoes

2 each russet potatoes (about 10–12 oz each)

1 tbs olive oil

1 tsp coarse salt

1/2 tsp freshly ground black pepper

Meats (total 1/2 lb)

1/4 lb smoked brisket (sliced or chopped) OR substitute (no double brisket)

1/4 lb pulled pork OR sausage OR chopped roasted chicken (choose second meat)

Cheese & Toppings

1/2 cups sharp cheddar cheese, shredded

2 tbs Butter

1/4 cups Sour cream

2 tbs green onions (scallions), thinly sliced

2 tbs crispy bacon bits (optional)

0 to taste salt (to taste for finishing)

0 to taste freshly ground black pepper (to taste for finishing)

Optional Sauce

2 tbs barbecue sauce

1 tsp Hot sauce

Method

Baked Potatoes

Preheat and prepare

Preheat oven to 425°F (220°C). Scrub potatoes clean and pat dry.

Prick each potato several times with a fork. Rub each potato with olive oil, then sprinkle coarse salt and ground black pepper evenly over the skins.

Place potatoes directly on the oven rack (or on a baking sheet) and bake until skin is crisp and an instant-read thermometer inserted into the center reaches 205°F (about 50–65 minutes depending on size). Check at 45 minutes for smaller spuds.

When done, remove potatoes from oven and let rest 5 minutes. Cut a lengthwise slit on top of each potato and push the ends toward each other to open. Fluff the interior with a fork and add 1 tablespoon butter into each potato, stirring gently to combine.

Prepare Meats

If using pre-cooked smoked brisket and pulled pork/roasted chicken/sausage, warm them gently. For brisket: slice or chop into bite-size pieces. For the other meat: if pulled pork or shredded chicken, warm in a small saucepan over low heat with 1 tablespoon barbecue sauce (optional) until heated through, about 5–7 minutes. If using sausage, slice and pan-sear 3–4 minutes until just browned and heated through.

If meats are cold from refrigeration, warm to an internal temperature of 140–165°F before topping the potatoes. Keep meats moist — add a splash (1–2 tsp) of beef or chicken broth or barbecue sauce while reheating if they seem dry.

Assemble and Finish

Divide the two meats evenly between the two baked potatoes so each potato receives about 1/4 lb of each meat in total 1/2 lb combined. (If you prefer one potato with one meat and the other with the second meat, distribute accordingly.)

Sprinkle 1/4 cup shredded cheddar over each potato (or 1/2 cup total divided). Return potatoes to the oven on a baking sheet for 4–6 minutes at 375°F (190°C) or under a broiler for 1–2 minutes until cheese melts and begins to bubble. Watch closely if broiling.

Remove potatoes from oven. Top each with 2 tablespoons sour cream (0.25 cup divided), 1 tablespoon sliced green onions, and 1 tablespoon crispy bacon bits (if using). Drizzle up to 1 tablespoon barbecue sauce or hot sauce as desired.