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Savory Loaded Twice Baked Potatoes with Smoked Brisket

savory loaded twice baked potatoes - featured image
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A comforting and easy homemade dish featuring fluffy twice baked russet potatoes loaded with smoky smoked brisket, creamy sour cream, and sharp cheddar cheese. Perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds)
  • 2 cups smoked brisket, chopped
  • 1 cup full-fat sour cream
  • 1 cup sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter, softened
  • 3 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: crumbled crispy bacon, chopped fresh parsley, BBQ sauce drizzle

Instructions

  1. Preheat oven to 400°F (200°C). Wash russet potatoes and pierce each a few times with a fork. Place on oven rack or baking sheet and bake for 50-60 minutes until skins are crispy and a fork slides easily into the center.
  2. While potatoes bake, chop smoked brisket, slice green onions, and shred cheddar cheese.
  3. Remove potatoes from oven and let cool for about 10 minutes. Slice each potato lengthwise and scoop out the flesh, leaving a small border to keep the skin sturdy. Place scooped potato flesh in a mixing bowl.
  4. Mash potato flesh with softened butter, sour cream, garlic powder, salt, and pepper until creamy but slightly chunky. Stir in 3/4 of the shredded cheddar cheese and green onions, saving the rest for topping.
  5. Fold in chopped smoked brisket gently to evenly distribute without over-mixing.
  6. Fill each potato shell generously with the potato and brisket mixture. Sprinkle remaining cheddar cheese on top.
  7. Return stuffed potatoes to oven on a middle rack and bake for an additional 15-20 minutes at 400°F (200°C) until cheese is melted, bubbly, and tops are golden brown.
  8. Remove from oven and let cool slightly. Add a dollop of sour cream and optional toppings like crispy bacon or fresh parsley before serving.

Notes

Do not overmix the potato filling to avoid a gluey texture; keep some chunks for better texture. Russet potatoes are preferred for fluffy interiors. If potato skins get too dark, tent loosely with foil. Leftover smoked brisket should be moist; reheat gently if needed. For dairy-free, substitute sour cream with coconut yogurt and use vegan butter and cheese alternatives. Reheat leftovers in oven at 350°F for 15 minutes to restore crispiness.

Nutrition

Keywords: twice baked potatoes, smoked brisket, comfort food, loaded potatoes, easy dinner, homemade, savory, sour cream, cheddar cheese

Find it online: https://chrisfeasts.com/savory-loaded-twice-baked-potatoes-with-smoked-brisket-recipe-for-easy-homemade-comfort-food/