If you aren't stuffing your potatoes with brisket and cheese, then you're doing it wrong
Brisket meets potatoes in this epic stuffed spud recipe. Trust me, you'll never go back to regular baked taters after one bite of these.
Fifteen years ago, I had my first stuffed hot spud. It was loaded with freshly cooked brisket, and cheese was oozing out all over the place. You could say I was literally in a food coma. I had found my happy place in a carb loaded with meat.
I'm not sure I could ever give up potatoes on any diet. I love them as fries, potatoes au gratin, mashed potatoes and, of course, loaded with butter and cheese. Now when I think of baked potatoes, I will always want some form of meat along with them.
Brisket-and-cheese-stuffed jumbo potatoes recipe
- 6 jumbo russet potatoes
- Olive oil
- 6 tablespoons butter
- 3 cups chopped brisket
- 1 cup shredded cheddar cheese
- 1/2 cup light sour cream
- Sliced green onions, for topping
- Preheat the oven to 425 degrees F.
- Scrub the outsides of the potatoes, and then rub them down with olive oil. Sprinkle the outsides with salt, and place the potatoes onto a baking sheet. Poke each potato a couple of times with a fork. Bake for 50 minutes.
- Remove the potatoes from the oven, and allow them to cool for 5 to 8 minutes. Cut a slit down the centers, and fill them each with 1 tablespoon of butter, sour cream, cheese, brisket and green onions.