Description
Enjoy creamy and cheesy Twice Baked Potatoes filled with tender brisket, sour cream, and cheddar cheese. This hearty dish is perfect as a side or main course, elevating any meal with its rich flavors and satisfying texture.
Ingredients
Scale
- 4 large russet potatoes
- 1 pound cooked brisket, shredded or chopped
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup unsalted butter, softened
- 1/4 cup green onions, chopped (plus extra for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup crispy bacon bits (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.
- Using a fork, poke several holes in each potato to allow steam to escape while baking.
- Rub each potato with a little olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until tender when pierced with a fork.
- Once the potatoes are done baking, remove them from the oven and let them cool for about 10-15 minutes.
- While the potatoes are cooling, prepare your brisket if its not already shredded or chopped.
- Cut each potato in half lengthwise. Using a spoon, carefully scoop out the insides, leaving about 1/4 inch of potato on the skin.
- Place the scooped-out potato in a large mixing bowl and add the shredded brisket.
- To the potato and brisket mixture, add the sour cream, shredded cheddar cheese, milk, softened butter, chopped green onions, garlic powder, onion powder, and salt and pepper to taste. Mix until well combined.
- Preheat your oven to 375°F (190°C).
- Carefully fill each potato skin with the brisket and potato mixture, piling it high.
- If desired, sprinkle extra shredded cheddar cheese on top of each filled potato.
- If using, sprinkle crispy bacon bits on top of the cheese.
- Place the filled potatoes on a baking sheet and return them to the oven. Bake for an additional 20-25 minutes, or until the tops are golden and the cheese is melted and bubbly.
- Once done baking, remove the potatoes from the oven and let them cool for a few minutes.
- Garnish with additional chopped green onions.
- Serve warm as a hearty side dish or main course, pairing wonderfully with a simple salad or steamed vegetables.
- Enjoy these deliciously creamy, cheesy, and meaty twice baked potatoes!
Notes
- For a spicy kick, consider mixing in diced jalapeños or a dash of hot sauce to the filling.
- Feel free to customize the toppings with your favorite ingredients, such as different cheeses or herbs.
- Prep Time: 15 minutes
- Cook Time: 75 minutes