BBQ Brisket Baked Potato Recipe

Brisket Baked Potatoes are a crowd-pleasing option for game day, family dinners, or a cozy night at home. This recipe pairs fluffy baked potatoes with tender, smoky brisket for a satisfying combination of meat and potatoes.

The idea for these loaded potatoes came from Marrekus, who suggested using leftover barbecue brisket to create a hearty, flavorful meal. The result is chopped brisket mixed with cheese and potato flesh, piled into baked russets and finished with barbecue sauce, crema or sour cream, and bright green onions for contrast.

Ingredients

• 4 large russet potatoes
• 2 cups shredded cheddar cheese
• 2 cups chopped smoked brisket
• ½ cup barbecue sauce
• ½ cup chopped green onions or chives
• Mexican crema or sour cream

Special equipment

• paper towel
• fork
• aluminum foil

How to make brisket baked potatoes

Step 1 — Preheat the oven

• Preheat your oven to 350°F (177°C).

Step 2 — Prepare the potatoes

• Wash each potato well and pat dry with a paper towel.
• Poke the potatoes a few times with a fork to vent steam while baking.
• Wrap each potato individually in aluminum foil.

Step 3 — Bake

• Place the foil-wrapped potatoes on a baking sheet and bake for about 1 hour, or until a fork slides in easily and the flesh is tender.
• Remove the potatoes from the oven and let them cool slightly so they’re safe to handle.

Step 4 — Reheat the brisket (if using leftovers)

• Gently reheat chopped cooked brisket in a small saucepan over low heat just until warmed through.

Step 5 — Hollow and mix

• Unwrap the cooled potatoes and slice lengthwise across the top.
• Scoop out some of the potato flesh into a mixing bowl, leaving enough in the skins so they keep their shape.
• Mix the scooped potato with 1 cup of shredded cheese and 1 cup of chopped brisket until combined.

Step 6 — Stuff and top

• Spoon the potato and brisket mixture back into each skin.
• Scatter the remaining shredded cheese and additional chopped brisket over the stuffed potatoes.

Step 7 — Finish and serve

• Drizzle barbecue sauce and Mexican crema (or add a dollop of sour cream) over each potato.
• Garnish with chopped green onions or chives.
• Optionally, return stuffed potatoes to the oven for a few minutes until the cheese melts and bubbles.
• Serve hot and enjoy.

Tips for making a baked potato in the microwave

If you’re short on time, microwaving the potato is a reliable shortcut. Follow these steps for best results:

Prepare the potato

• Wash and dry the potato, then pierce it several times with a fork.

Microwave

• Place the potato on a microwave-safe plate. Cook on high: about 4–5 minutes for a medium potato, 6–7 minutes for a large potato.
• Microwave powers vary, so check by feel and add 1–2 minute increments if needed.

Check for doneness

• Carefully remove the potato (it will be hot) and test with a fork. If it’s tender, let it rest a minute or two, then proceed with scooping and stuffing.

Serving suggestions

These brisket baked potatoes are delicious on their own as a filling main course. For a fuller spread, pair them with classic barbecue sides such as coleslaw, baked beans, or grilled vegetables like bell peppers and zucchini. Top each potato with shredded cheddar, barbecue sauce, crema or sour cream, and a sprinkle of green onion or chives for color and freshness.

Tips for storage and reheating baked potatoes

Cool baked potatoes for up to two hours at room temperature before refrigerating. Store leftovers in an airtight container in the refrigerator for 3–5 days.

Freezing

Wrap individual potatoes tightly in plastic wrap or aluminum foil, then place them in a freezer bag or container to reduce freezer burn. Properly stored, they can keep for several months.

Reheating

• Oven (recommended): Preheat to 350°F (177°C) and reheat for 15–20 minutes until heated through.
• Microwave: Pierce the potato, place on a microwave-safe plate, and heat 2–4 minutes depending on size. Finish with toppings after reheating.

Recipe variations

This base recipe adapts well to many flavors. Try these ideas:

• Use sweet potatoes in place of russets for a sweeter profile.
• Swap brisket for pulled pork or shredded chicken for a different barbecue twist.
• Make Tex‑Mex versions with black beans, corn, diced tomatoes, and jalapeños.
• Use shredded brisket instead of chopped for a different texture.

Recipe