BBQ Brisket Stuffed Baked Potato
Crispy-skinned baked potato loaded with shredded BBQ brisket, melted cheddar, and sour cream. Ready in under 20 minutes using store-bought smoked brisket.
- Total time
- 18 min
- Servings
- 2
- Calories
- 720
- Protein
- 42g
Ingredients
- 2 large (10 oz each) russet potatoes
- 8 oz smoked brisket, shredded
- ½ cup BBQ sauce
- 1 cup sharp cheddar cheese, shredded
- ¼ cup sour cream
- 2 stalks scallions, sliced
Instructions
- 1
Microwave potatoes on high for 8 minutes, turning halfway through. Skin should feel tender when pierced.
- 2
Heat brisket with BBQ sauce in a small skillet over medium-high for 2 minutes, stirring occasionally, until warm.
- 3
Split potatoes in half lengthwise. Scoop out centers slightly to create a shallow well, leaving a thin wall.
- 4
Divide BBQ brisket between potato halves. Top each with 0.25 cup cheddar, spreading evenly.
- 5
Broil 4 inches from heat for 3 minutes until cheese melts and begins to brown at edges.
- 6
Top with a dollop of sour cream and scatter scallions over. Serve hot.
Tools you’ll need
- microwave-safe plate
- small skillet
- broiler pan or rimmed sheet pan
- sharp knife
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