|6||Russet Potatoes, scrubbed|
|2 Cups||Brisket, cooked and trimmed of fat|
|1 Cup||Shredded Cheddar Cheese
|1 Cup||Sweet Onion Applewood Barbecue Sauce, divided|
|1 tsp||Ultimate Seasoning|
|1/2 Cup||Sour Cream|
|Minced Chives, if desired|
1) Bring a large pot of water to a boil, then boil the potatoes until a fork can easily pierce the potato. Drain and allow to cool. Slice the potatoes in half and scoop the flesh out.
2) In a separate bowl, mix the diced brisket with 1/2 cup of barbecue sauce, then fill the potatoes with the brisket mixture. Top with cheese.
3) Preheat your grill to 350 degrees F and grill for 5 minutes, or until the potatoes are warm and the cheese is bubbly. Remove from the grill.
4) In a small bowl, mix together the sour cream and Ultimate Seasoning. Top the potatoes with sour cream, remaining barbecue sauce, and minced chives if desired.