These loaded BBQ brisket baked potatoes are stuffed to the brim and beyond delicious. They’re a great recipe if you’ve got leftover beef brisket on hand and looking for new ways to use it up!
I didn’t grow up in a household that did baked potatoes often for dinner.
In our Italian-American family, pasta and rice were much more the carbohydrate of choice. That doesn’t mean, however, that I didn’t thoroughly enjoy the nights I was allowed to eat over at my best friend, Keri’s house.
Keri’s family was Irish to the core and baked potatoes were a staple on their dinner table.
Besides the chicken nuggets + mayo nights (I sorta cringe at that now) at her house, I loved stuffed baked potato night.
There was always a big helping of sour cream on top and to me, it was such a novelty!
Fast forward to adult life and baked stuffed potatoes are still not something I cook often in my own home.
But, after making a batch of my Instant Pot brisket and having plenty of beef brisket leftovers to use up, these brisket baked potatoes find themselves on the dinner menu from time to time!
WHAT INGREDIENTS ARE NEEDED FOR BRISKET BAKED POTATOES?
Of course, you’ll need some cooked and shredded brisket for these stuffed potatoes.
Other ingredients for the baked potatoes include:
- avocado oil
- baby spinach
- shredded cheddar cheese
- chopped tomatoes
- diced red onion
- minced chives or thinly sliced green onions
If the brisket you’re using wasn’t already cooked in BBQ sauce, I suggest tossing it with a few tablespoons of BBQ sauce before stuffing these potatoes.
I also like to serve this brisket baked potato recipe with extra BBQ sauce on the side. If you’re a traditionalist and prefer sour cream for serving, feel free to go that route instead.
HOW TO MAKE THE LOADED BBQ BRISKET BAKED POTATOES
The first step is to bake the potatoes until fork tender.
Preheat the oven to 400°F. Poke holes in the potatoes using either the tines of a fork or a sharp knife. You don’t need to go crazy here, just enough so the steam has a way to escape while baking.
Rub the potatoes all over with the avocado oil (this helps the skin get nice and crispy) and place them on a baking sheet lined with parchment paper.
Bake for about one hour until they’re soft when pressed. This indicates the flesh inside is fork tender.
Remove from the oven and let the potatoes rest until they’re cool enough to handle. Keep the oven on, you’ll be using it again!
In the meantime, sauté the spinach in a small skillet until it’s wilted. Feel free to season with salt and pepper to taste.
Cut a slit down the middle of the potatoes and gently squeeze the ends together to open up the potatoes to create space to fill them.
Spoon the beef brisket and spinach into the potatoes. Top with the shredded cheddar cheese and place the potatoes back on the baking sheet.
Return to the oven and bake for about 5 minutes until cheese is melted.
Remove and top with the red onion, tomatoes and chives.
Serve the brisket stuffed potatoes while hot with BBQ sauce and/or sour cream.
WHAT KIND OF POTATOES SHOULD I USE?
The type of potato is up to you!
I used Japanese sweet potatoes here but regular Idaho or Russet potatoes will work as well. Russets are great for cutting into potato wedges and the other option for this recipe is making a potato wedge nacho type of situation instead of stuffing them. Either way is equally delicious.
Although, my favorite preparation for Russet potatoes will always be to turn them into air fried hasselback potatoes. Those crispy buttery edges can’t be beat!
Traditional orange-fleshed sweet potatoes or yams are also a great choice.
Baking times may vary slightly among varieties but you’ll likely need at least 1 hour in the oven for all potato types before they’re soft and tender enough. If you can press them with your finger and they feel soft and squishy, they’re ready!
WHAT OTHER TOPPINGS CAN I USE?
If you want to switch up your toppings game and load these brisket potatoes up in a few different ways, try including or swapping out for these ingredients:
- beans (black beans, pinto beans, Navy beans, etc.)
- caramelized onions
- cooked grains (rice, quinoa, millet)
- grilled vegetables (zucchini, mushrooms, peppers)
- sun-dried tomatoes
You can also vary the cheese to go with the theme of your brisket stuffed potatoes. I love feta and goat cheese in baked potatoes.
Basically, anything you’d put on nachos (like these brisket nachos) is game for these brisket baked potatoes. Have fun and play around with your favorites!
And if that’s not enough to spark your imagination, I love the recipes in this stuffed potato roundup!
TIPS FOR STUFFING THE POTATOES
If you find yourself needing more room to stuff all those toppings inside the potatoes, try this:
Scoop out a bit of the cooked potato and place in a bowl. Add the brisket and spinach and mix together with a fork until combined. Scoop it back into the middle of the potato and then top with cheese.
Mashing the ingredients together like that will save you space and give the baked potatoes a “twice-baked” texture.
I hope you enjoy these brisket potatoes, I know adult me was taken back to happy childhood memories with the first bite!
Both are delicious ways to repurpose cooked shredded brisket that everyone will love. They’re all (including these baked potatoes) great recipes for game day too.
Not a football fan I know out there who doesn’t love some good beef, cheese and BBQ sauce!
Red wine beef stew stuffed potatoes are another stuffed potato recipe that’s also incredibly delicious. A little fancier than these loaded brisket potatoes but still so, so good!
Brisket Baked Potatoes
- 4 medium potatoes, regular or sweet, scrubbed well
- 2 tablespoons avocado oil, or other high heat oil
- 1 cup leftover shredded brisket
- 2 tablespoons BBQ sauce, plus more for serving
- 1/2 cup shredded cheddar cheese
- 4 cups baby spinach, sautéed until wilted
- 1 large tomato, diced
- 2 tablespoons minced red onion
- 2 tablespoons minced chives
- Preheat oven to 400°F.
- Poke a few holes in each potato using the tines of a fork or knife. Rub with the avocado oil and place on a parchment lined baking sheet. Bake for about 1 hour, turning potatoes halfway through until fork tender. Remove and let rest until cool enough to handle.
- Combine the leftover brisket with the 2 tablespoons of BBQ sauce and stir together.
- Slice the potatoes down the middle and pinch the ends together to open up the middle of the potatoes.
- Fill each potato with equal amount of the wilted spinach, BBQ shredded brisket and top with cheese.
- Return to the oven until cheese is melted and bubbly.
- Remove and garnish with the tomatoes, red onions and chives. Serve with extra BBQ sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.