BBQ Brisket Stuffed Potato with Crispy Cheese
Crispy-skin baked potatoes stuffed with tender shredded BBQ brisket, melted cheddar, and a dollop of cooling sour cream. Ready in under 30 minutes with rotisserie or leftover brisket.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 2 large russet potatoes
- 1.5 cups shredded BBQ brisket (deli counter or leftover)
- ½ cup BBQ sauce
- 1 cup sharp cheddar, shredded
- ½ cup sour cream
- 2 tbsp fresh chives, chopped
- 1 pinch salt and black pepper
Instructions
- 1
Prick potatoes all over with a fork. Microwave on high for 12 minutes, turning halfway through, until tender inside.
- 2
While potatoes cook, warm BBQ brisket and sauce together in a skillet over medium heat, stirring occasionally, 4 minutes.
- 3
Halve each potato lengthwise. Scoop out centers, leaving a thin shell, and fluff the insides with a fork.
- 4
Place potato halves skin-side down on a sheet pan. Divide BBQ brisket among the four halves, mounding it in the center.
- 5
Top each with cheddar. Broil 4 inches from heat for 3 minutes until cheese melts and edges brown slightly.
- 6
Top each potato with a dollop of sour cream and a pinch of fresh chives. Serve hot.
Tools you’ll need
- microwave
- skillet
- sheet pan
- broiler
- spoon
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