Brisket Potato Skins Recipe
House Smoked Brisket, diced bacon and green onion, topped with melted cheese.
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Ingredients
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Potato Skins
Fillings & Toppings
Seasoning for Brisket (optional)
Method
Potato Skins
- 1
Bake potatoes
Preheat oven to 400°F (200°C). Scrub the russet potatoes and dry them. Prick each potato several times with a fork, rub with the vegetable oil, and sprinkle evenly with kosher salt and black pepper. Place directly on an oven rack or on a baking sheet and bake for 45–55 minutes, until the skins are crisp and a skewer meets little resistance.
- 2
Cool and halve
Remove potatoes from oven and let cool 10–15 minutes until they can be handled. Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to keep structure. Reserve scooped potato for another use (mashed potatoes, etc.).
- 3
Crisp shells
Brush the inside and outside of each potato shell lightly with a touch more vegetable oil and place cut-side up on a baking sheet. Bake at 425°F (218°C) for 10–12 minutes, then flip cut-side down and bake another 6–8 minutes until edges are crisp and golden. Remove from oven and set aside while preparing toppings.
Fillings & Assembly
- 4
- 5
Warm and season brisket
If the house smoked brisket is cold, warm it gently in a skillet with the optional barbecue sauce or a splash of pan juices over low heat until just heated through (2–3 minutes). Stir in smoked paprika and taste; adjust seasoning as needed. Chop or dice the brisket into roughly 1/4–1/2 inch pieces if not already diced.
- 6
Fill potato shells
Turn potato skins cut-side up. Evenly divide the warmed brisket among the 16 potato halves (about 2 tablespoons brisket per half). Sprinkle crisp bacon evenly over each. Combine shredded sharp cheddar and monterey jack cheeses and mound about 2–3 tablespoons of the cheese blend onto each filled skin, pressing lightly so cheese adheres.
- 7
Melt cheese
Return the filled potato skins to the oven and bake at 425°F (218°C) for 6–8 minutes, or until the cheese is fully melted and bubbly. For extra browning, switch the oven to broil for 1 minute — watch carefully to avoid burning.
- 8
Garnish and serve
Remove potato skins from oven. Top each with a small dollop (about 1 teaspoon) of sour cream, a sprinkle of sliced green onions, and optional chopped chives. Serve immediately while hot and crisp.