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When making a brisket baked potato, you want the right ingredients. Start with large russet potatoes. They have the perfect texture for baking. You will also need cooked brisket, chopped into small pieces. This gives your dish a hearty base. Shredded cheddar cheese adds richness, and sour cream brings creaminess. Green onions provide a fresh crunch. You can also use olive oil for rubbing the potatoes. Smoked paprika gives a nice flavor kick, while salt and pepper enhance everything. If you like, drizzle some barbecue sauce on top for extra taste.

Brisket Baked Potato

Experience the ultimate comfort food with a savory brisket baked potato! This delicious dish combines tender brisket and fluffy baked potatoes, topped with melted cheese, sour cream, and fresh green onions. In this easy-to-follow guide, you'll discover the best ingredients, cooking tips, and creative toppings to make your meal unforgettable. Click through to explore the full recipe and elevate your next dinner with this tasty delight!
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Ingredients
  

2 large russet potatoes

1 pound cooked brisket, chopped

1 cup shredded cheddar cheese

1 cup sour cream

1/2 cup green onions, sliced

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup barbecue sauce (optional for drizzling)

Instructions
 

Preheat your oven to 425°F (220°C).

    Scrub the russet potatoes under cold water, then pat them dry with a kitchen towel. Prick several holes in each potato using a fork to allow steam to escape.

      Rub the potatoes with olive oil and sprinkle with salt and pepper. Place them directly on the oven rack and roast for 45-60 minutes, or until tender when poked with a fork.

        While the potatoes are baking, heat the chopped brisket in a small pot over medium heat, adding smoked paprika, salt, and pepper. Stir until heated through, about 5-7 minutes.

          Once the potatoes are done, remove them from the oven and let them cool for about 5 minutes. Cut a slit down the center of each potato and gently squeeze the ends to open them up.

            Layer each potato with the warm brisket, followed by a generous scoop of shredded cheddar cheese, allowing the heat from the brisket to slightly melt the cheese.

              Top with a dollop of sour cream and sprinkle the sliced green onions over the potatoes. Optionally, drizzle with barbecue sauce for an extra flavor kick.

                Serve the brisket baked potatoes hot, and enjoy!

                  Prep Time: 10 min | Total Time: 1 hour 10 min | Servings: 2