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Loaded Brisket Potato Skins

Lucky enough to have leftover brisket? Put it to good use with these loaded brisket potato skins. Tender potatoes are loaded up with smoky chopped brisket, a hickory maple butter, loads of gooey cheese, sour cream and BBQ sauce. 

Loaded Brisket Potato Skins

Difficulty: Moderate
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 8-12

Ingredients:

2 1/2 - 3 lbs. 

Russet or Yukon Gold Potatoes, baked

2 T

Butter, melted
2 tsp Lumberjack Hickory Maple
1 tsp Parsley
2 cups Beef Brisket, chopped
2 T Chives or scallions, chopped
1 cup  Cheddar-Jack Cheese, grated
Sour Cream
Whiskey Barrel BBQ Sauce

 

Instructions:

  1. Preheat oven to 425°F.

  2. In a small bowl, whisk together butter, Lumber Jack and parsley. Set aside.
    Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼-inch shell. Use reserved flesh for mashed potatoes, potato pancakes, or potato soup.

  3. Brush both the inside and outside of the potatoes with the butter mixture. Place potatoes cut side down on a sheet pan, then bake for 15 minutes.

  4. Flip potatoes over and bake an additional 5 minutes.

  5. Fill each potato with brisket and cheese. Return to the oven for another 7 minutes.

  6. Remove from the oven, transfer to a board or platter and top with sour cream, bbq, and chives.

 

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