2 large russet potatoes
1 ounce olive oil
2 teaspoons kosher salt
½ pound fully cooked brisket, chopped
½ cup Head Country Apple Habanero Bar-B-Q Sauce
¼ cup butter
¼ cup sour cream
1/2 cup shredded cheddar cheese
Green onions, diced
Instructions: Heat oven to 425 degrees. Scrub potatoes clean with water and pat dry with paper towel. With a fork, poke potatoes from all sides and angles (10-12 times).
Coat potatoes in olive oil and season with kosher salt. Place potatoes in the oven on a foil-lined baking sheet. Proceed to cook for 60 minutes, rotating potatoes midway through. Potatoes are done when they are fork tender to the touch.
While potatoes are cooking during the final 15 minutes, heat the brisket in a cast iron pan over medium heat, until the brisket develops a slight sizzle. Add the barbecue sauce and reduce heat to low.
Remove the potatoes from oven and slice in middle from end to end, leaving about ¼ inch on each side so you don’t cut them all the way through. With your hands, punch in each side of the potato to create a cavity.
Add the butter in first to the cavity, then the sour cream and the mixture of brisket and barbecue sauce. Top with shredded cheddar.
Makes 2 baked potatoes
Chuck Blount, Express-News Taste writer
August 10, 2020 at 07:00PM
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Recipe: Brisket Smoked Baked Potatoes - San Antonio Express-News
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