Dcb Loaded Potato Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Scrub russet potatoes and dry. Pierce each potato several times with a fork. Rub potatoes with olive oil and sprinkle with kosher salt and black pepper. Place directly on oven rack or on a baking sheet and bake 50–60 minutes until skins are crisp and an inserted knife meets little resistance.

Finish and split

When potatoes are done, remove from oven and let cool 5 minutes. Cut a lengthwise slit across the top of each potato and gently push ends to open. Add 1 tablespoon butter into each potato and fluff the interior with a fork, leaving a sturdy shell for stuffing.

While potatoes bake, reheat your choice of protein. For brisket: warm in a covered pan with a splash of beef stock or juice over low heat until 140–160°F (10–15 minutes), then chop or slice. For pulled pork: warm in a saucepan with a little BBQ sauce or pan juices until hot. For sausage: slice and brown in a skillet 3–4 minutes per side until heated through. Keep warm until assembly.

Cook bacon until crisp (pan, oven at 400°F for 12–15 minutes, or microwave), drain on paper towels, and chop. Prepare fried jalapeño slices by thinly slicing jalapeño, dredging lightly in flour (optional), and frying in 1/4 inch oil over medium-high heat until crisp, drain on paper towel. Shred cheese and slice scallions and chop cilantro.

Once potatoes are buttered and fluffed, sprinkle about 1/2 cup shredded quesadilla cheese into each potato and return to the oven for 3–5 minutes (or under a broiler 1–2 minutes) until cheese melts and begins to bubble.

Make the crema while potatoes finish: In a blender or food processor combine avocado, greek yogurt, cilantro leaves, lime juice, minced garlic, salt, and 1 tablespoon water. Blend until smooth, adding up to 1 more tablespoon water to reach a drizzleable consistency. Taste and adjust salt or lime as needed.

Whisk together mayonnaise, minced chipotle, adobo sauce, lime juice, and salt until smooth. Adjust chipotle to taste for more or less heat.

Place warmed, cheese-melted potato on a plate. Spoon 4 ounces (roughly 1/2 cup) of the chosen protein over the open potato, pressing gently into the fluffy interior so it sits in the cavity.

Top each stuffed potato evenly with chopped bacon (about 1–2 slices worth), 1–2 tablespoons scallions, and 1 tablespoon chopped cilantro.

Drizzle 1–2 tablespoons avocado cilantro crema over each potato and then 1 teaspoon chipotle aioli per potato. Scatter fried jalapeño slices over the top for crunch and heat.

Serve immediately while hot. Offer extra crema and aioli on the side.