Baked Potato Topped With Chopped Brisket, Butter, Cheese, Jalapeños, Onions & Bbq Sauce Recipe

preheat

Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

Scrub the russet potatoes under cold water and pat them dry. Using a fork, poke each potato 6–8 times to let steam escape.

Rub each potato with olive oil, then sprinkle evenly with coarse salt and black pepper. Place potatoes directly on the oven rack or on a baking sheet lined with foil for easier cleanup.

Bake for 50–60 minutes, until skins are crisp and a paring knife or skewer slides into the center with little resistance. Cooking time will vary by potato size; larger potatoes may need up to 75 minutes.

While potatoes bake, prepare the brisket. If using refrigerated cooked brisket, chop or shred it into small bite-sized pieces so it will heat evenly. Measure about 2 cups once chopped.

Heat a medium skillet over medium heat and add 1 tablespoon unsalted butter. When butter is melted and sizzling, add the chopped brisket.

Season the brisket with 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper. Stir and cook 3–5 minutes until brisket is warmed through and edges have a little crisp. If brisket is dry, add 1–2 tbs of reserved cooking juices or a splash of water to keep moist.

Taste and adjust seasoning. Remove skillet from heat and keep brisket warm until potatoes are ready.

Once potatoes are done, remove from oven. Make a lengthwise slit on the top of each potato and gently squeeze the ends to open. Fluff the interior flesh with a fork.

Add 1 tablespoon unsalted butter into the cavity of each hot potato and season the fluff with a pinch of salt and pepper if desired.

Divide shredded cheddar cheese evenly among the four potatoes, putting about 3/8 cup (about 2–3 tbs) of cheese on each. Return the topped potatoes to the oven (or under a broiler) for 2–4 minutes until cheese is melted and bubbly. If using broiler, watch carefully to avoid burning.

Spoon the warmed chopped brisket generously over each cheesy potato (about 1/2 cup brisket per potato).

Drizzle approximately 1–2 tablespoons barbecue sauce over each topped potato (divide 1/2 cup evenly).

Scatter sliced jalapeños and thinly sliced green onions over the brisket. Add a dollop (about 1 tablespoon) of sour cream to each potato if using.

Garnish with optional chopped cilantro or an extra drizzle of hot sauce to taste. Serve immediately while hot.