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.