Brisket Super Spud Recipe
CHOPPED TEXAS BRISKET, SIZZLING BBQ SAUCE, CHEDDAR, SMOKED BACON BITS, SOUR CREAM, AND SCALLIONS
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Ingredients
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Brisket & Sauce
Potatoes
Toppings
Method
Potatoes
Preheat and prepare
Preheat oven to 425°F (220°C). Scrub russet potatoes under cold water and dry thoroughly.
Prick each potato several times with a fork. Rub each potato with 1 tablespoon olive oil (divide across potatoes) and sprinkle coarse salt evenly over the skins.
Place potatoes directly on the oven rack or on a baking sheet and bake until tender and skin is crisp, about 50–60 minutes depending on size. Test by inserting a paring knife — it should meet little resistance.
Brisket & Sauce
Warm and saucy brisket
While potatoes bake (about 15 minutes before potatoes finish), melt 1 tablespoon unsalted butter with 1 teaspoon olive oil in a medium skillet over medium heat.
Add 2 cups chopped cooked Texas brisket to the skillet and sauté 2–3 minutes, stirring to warm through and to re-render any fat.
Stir in 3 tablespoons BBQ sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cook 1–2 minutes more until sauce is hot and glossy and brisket pieces are well coated. Remove from heat and keep warm.
Toppings & Assembly
Crisp bacon
Cook 6 slices smoked bacon in a skillet over medium heat until crisp or bake on a sheet at 400°F (200°C) for 12–15 minutes. Drain on paper towels and crumble when cool.
When potatoes are tender, remove from oven and let cool 5 minutes until they are safe to handle. Cut each potato lengthwise across the top and press the ends gently to open the cavity.
Divide the warmed saucy brisket evenly among the 4 potatoes, mounding it into the cavity.
Sprinkle about 6 tablespoons (roughly 1.5 cups total) shredded sharp cheddar evenly over the brisket on all potatoes. Return potatoes to the oven on a baking sheet and broil or bake at 450°F (230°C) until cheese melts and bubbles, about 2–4 minutes under broiler or 5–7 minutes in oven. Watch closely to avoid burning.
Remove potatoes from oven. Dollop about 3 tablespoons sour cream on each potato (total 3/4 cup divided). Top with crumbled bacon and scatter thinly sliced scallions and optional snipped chives over each.
Finish with a light crack of freshly ground black pepper. Serve immediately while hot.