Smoked Brisket Potato Skins Recipe
Crispy potato skins smothered in melted cheddar, in-house smoked beef brisket, Texas Bold BBQ sauce and green onion. Oven-baked until golden brown and served with sour cream.
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Ingredients
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Potatoes & Prep
Brisket & Sauce
Cheese & Toppings
Seasoning & Finish
Method
Potatoes & Prep
Bake potatoes
Place potatoes directly on the oven rack or on a parchment-lined baking sheet and bake for 45–60 minutes, until skins are crisp and an instant-read thermometer in the center registers about 205°F (96°C). Cooking time varies with potato size; smaller potatoes will finish faster.
Cool and halve
Remove potatoes from oven and let cool until safe to handle, about 10–15 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh leaving about 1/4 inch of potato attached to the skin to create a sturdy shell. Reserve scooped potato for another use or mash as desired.
Crisp the shells
Brush the inside and edges of each potato skin lightly with a little additional olive oil (about 1 tbs total) and sprinkle lightly with smoked paprika and a pinch of extra salt. Arrange skins cut-side up on a baking sheet and return to the oven at 425°F for 8–10 minutes to further crisp the edges and set the skin.
Brisket & Sauce
Warm and saucy brisket
While potato skins crisp, combine shredded smoked brisket and Texas Bold BBQ sauce in a small saucepan over low heat. Warm gently, stirring occasionally, until the brisket is heated through and fully coated in sauce, about 5–8 minutes. Taste and adjust seasoning if necessary (add a pinch of salt or a splash more BBQ sauce). Keep warm on the lowest heat setting.
Assemble & Bake
Fill skins with brisket and cheese
Remove the crisped potato shells from the oven. Spoon about 1–2 tablespoons of the sauced brisket into each skin (adjust amount to your preference). Top each filled skin with a generous sprinkle of shredded sharp cheddar (about 2–3 tablespoons per skin so the cheese fully melts and covers the brisket).
Melt cheese and finish
Return the filled potato skins to the oven and bake at 425°F for 6–8 minutes, or until the cheese is fully melted and bubbly and edges are golden. For extra browning, switch oven to broil and broil 1–2 minutes while watching closely to avoid burning.
Toppings & Serve
Garnish and plate
Remove potato skins from oven. Spoon a small additional drizzle of Texas Bold BBQ sauce over each skin if desired. Sprinkle thinly sliced green onions over the hot cheese for freshness and color. If using, garnish with chopped fresh cilantro. Serve immediately with a dollop (about 1 tablespoon) of sour cream on the side or a small spoonful on top of each skin.