Texas Baked Potato Recipe
CHOPPED BRISKET, PULLED PORK, SAUSAGE LINK, SHREDDED CHEESE, BUTTER, SOUR CREAM, AND BBQ SAUCE.
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Ingredients
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Potatoes & Baking
Meats
Toppings & Finishing
Method
Potatoes & Baking
- 1
- 2
Oil & Salt
Rub each potato with about 1/2 tbs olive oil and sprinkle evenly with kosher salt so the skins crisp while baking.
- 3
Bake
Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and a knife inserted into the center meets little resistance. Baking time depends on potato size.
Meats
- 4
Prepare Meats
While potatoes bake, warm the chopped brisket and pulled pork in a skillet over medium-low heat with 2–3 tbs of barbecue sauce (reserve remaining sauce for topping). Stir until heated through, 5–8 minutes. Slice cooked sausage links into 1/4" rounds and warm them in the same skillet for 2–3 minutes to develop a little color. If any meat is cold from refrigeration, ensure it registers at least 140°F (60°C) before assembling.
- 5
Combine (optional)
For an even distribution of flavors, fold gently the warmed brisket, pulled pork, and sausage slices together in the skillet so each bite will include a mix of meats.
Toppings & Finishing
- 6
- 7
- 8
Assemble Meats
Spoon an even portion of the warmed meat mixture (about 3/4 cup per potato if serving 4) into each opened potato, mounding slightly.
- 9
Cheese & Broil (optional)
Top each loaded potato with shredded cheddar (about 1/2 cup per potato). Place potatoes on a baking sheet and set them under a hot broiler for 1–2 minutes until cheese melts and bubbles — watch closely to avoid burning. Alternatively, return to 400°F (200°C) oven for 5 minutes to melt.
- 10
Finish & Garnish
Drizzle each potato with 1–2 tbs BBQ sauce, add a dollop (about 2 tbs) of sour cream on top or to the side, sprinkle with chopped chives or green onions, and scatter optional pickled jalapeños if using. Serve immediately with extra BBQ sauce on the side.