Smoke Boats Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes clean and pat dry. Pierce each potato a few times with a fork.

Rub each potato with olive oil and sprinkle with 3/4 of the kosher salt and a little black pepper. Place directly on the oven rack or on a parchment-lined sheet and bake until tender when pierced, about 45–55 minutes depending on size.

Remove potatoes from oven and let cool until easy to handle, about 10–15 minutes. Reduce oven temperature to 400°F (200°C).

Slice each potato lengthwise. Carefully scoop out the flesh leaving a 1/4-inch (6 mm) shell, reserving the scooped potato for another use (mashed potatoes or discard). Brush the inside of each shell lightly with a little olive oil and season with remaining kosher salt and pepper. Place shells on a baking sheet, skin-side down, and bake for 8 minutes to crisp the inside.

While potatoes are cooling, heat 1 tsp vegetable oil in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add chopped brisket to the skillet along with smoked paprika and 2 tablespoons barbecue sauce. Stir to combine and warm through for 2–3 minutes so flavors meld. Taste and adjust seasoning with a pinch of salt and pepper if needed. Keep warm off the heat.

Once shells have crisped for 8 minutes, remove baking sheet from oven. Divide the brisket mixture evenly among the four potato skins, placing it into the scooped wells.

Sprinkle shredded cheddar evenly over the brisket-topped shells (about 1/4 cup per potato). Return to the oven and bake at 400°F (200°C) until cheese is melted and bubbly, about 6–8 minutes.

While potatoes finish, crisp the bacon in a skillet or in the oven and chop into bite-sized pieces. Slice green onions thinly. If using chives, chop them now.

Remove potato boats from oven. Top each with chopped bacon, a generous dollop (about 2 tablespoons) of sour cream, and a scattering of green onions and chives. Finish with a tiny drizzle of hot sauce if desired and a light grind of black pepper.