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For a brisket baked potato, you need some key ingredients. The main star is the brisket. You want two cups of cooked brisket that is shredded. Russet potatoes work best because they are fluffy inside. You will also need some sharp cheddar cheese for that creamy goodness. Sour cream adds richness, while green onions give a fresh kick. Chopped bacon brings a tasty crunch.

Brisket Baked Potato

Impress your guests with a mouthwatering brisket baked potato that’s perfect for any gathering! This recipe features tender brisket on a fluffy russet potato, topped with sharp cheddar, sour cream, and crispy bacon. Discover essential cooking tips, the best toppings, and how to customize this dish to suit any taste. Ready to elevate your mealtime? Click through to explore the full recipe and unleash incredible flavors that everyone will love!
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Ingredients
  

4 large russet potatoes

2 cups cooked brisket, shredded

1 cup shredded sharp cheddar cheese

1 cup sour cream

1/2 cup green onions, finely chopped

1/2 cup chopped cooked bacon

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil for rubbing

Instructions
 

Preheat your oven to 425°F (220°C).

    Scrub the russet potatoes thoroughly under cool water to remove any dirt, then pat them dry with a paper towel.

      Pierce each potato several times with a fork to allow steam to escape while baking.

        Rub each potato with a little olive oil, then sprinkle generously with salt and pepper. Place them directly on the oven rack or on a baking sheet.

          Bake the potatoes for 45-60 minutes, or until the skins are crispy and a fork easily pierces through the center.

            While the potatoes are baking, prepare the brisket topping. In a bowl, combine the shredded brisket with garlic powder and smoked paprika. Mix well and set aside.

              Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes until they are safe to handle.

                Carefully slice the top of each potato lengthwise, creating an opening. Gently fluff the insides with a fork.

                  Spoon the brisket mixture generously into each potato, followed by a dollop of sour cream.

                    Top each stuffed potato with shredded cheese, chopped bacon, and green onions.

                      Return the loaded potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

                        Remove from the oven, let cool slightly, and serve warm.

                          Prep Time, Total Time, Servings: 15 mins | 1 hour 10 mins | 4 servings

                            - Presentation Tips: Serve on a wooden board with a sprinkle of additional green onions on top for a pop of color. Place each potato on a small plate for individual servings, and offer extra sour cream and cheese on the side for added indulgence.