Brisket Loaded Twice Baked Potatoes

When you want a dinner that’s pure comfort and show stopping at the same time, brisket loaded twice baked potatoes deliver like nothing else. Built for big flavors and memories, this recipe transforms simple potatoes and leftover smoked brisket into an irresistible main course that turns any meal into a celebration. I landed on this idea by accident after a poker night left us with more brisket than anyone could manage. Next day, every last bite disappeared inside these crispy potato shells and my family still talks about that meal years later.

The first time I served these, my skeptical neighbor swore he did not like baked potatoes and spent the night sneaking back for seconds. After a few tweaks, everyone in the family started asking for this on special occasions and even casual dinners.

Ingredients

• Brisket Point: The fattier end of the brisket gives melt in your mouth flavor and stays juicy choose brisket with visible marbling and avoid the lean flat for best results
• Russet Potatoes: Starchy flesh creates the fluffiest filling and thick skins hold up to filling try to find potatoes of similar size and free of sprouts or green spots for even baking
• Full Fat Sour Cream: Adds tangy richness and balances the smoky flavors choose brands that are thick and creamy for the best mouthfeel
• Real Butter: Essential for a silky texture and deep flavor always use unsalted high quality butter for control and richness
• Shredded Cheddar Cheese: Melts well and brings savory depth grate your own for a smoother melt and avoid pre shredded varieties with added starch
• Fresh Jalapeños: A pop of heat to cut through richness look for firm and glossy peppers with bright coloring
• BBQ Sauce: Brings sweetness and acidity choose your favorite style for a personal touch or branch out with house made blends
• Crispy Onions: Adds crunch and deep roasted notes grab store bought or fry your own for more control over texture and seasoning
• Kosher Salt and Black Pepper: Keeps flavors bright use fresh cracked pepper for the best aroma and flavor while seasoning each component separately

Instructions

Overnight Brisket:

Apply a thin layer of yellow mustard over the brisket to help the rub adhere, then season every surface generously with your choice of beef rub or basic salt pepper garlic mix. Place the brisket fat side up in your smoker set at 215 degrees with a water pan for added moisture. Smoke it uncovered overnight so the connective tissue has hours to break down and the meat turns tender and juicy with that trademark smoky crust.

Morning Wrap:

Check brisket temperature in the cool morning air and, once it reads 165 degrees at the thickest point, wrap it tightly in butcher paper with a layer of beef tallow for extra richness. Return it to the smoker at 250 degrees until the internal temperature reaches 203 degrees. Then let it rest in an insulated cooler for at least an hour to finish tenderizing.

Potato Prep:

Pierce each russet all over with a fork to vent steam and prevent bursting I always go for eight or more stabs per potato. Rub with a coating of beef tallow and sprinkle generously with kosher salt. Wrap each potato in foil and set them on the smoker with the brisket or bake at 400 degrees in the oven until the skins are crisp and the flesh gives easily when squeezed.

The Mix:

Once potatoes are cool enough to handle slice the tops off lengthwise and carefully scoop the inside flesh into a large bowl, keeping the shell intact. Add butter while the potatoes are steaming hot to guarantee it melts in smoothly. Next add sour cream, then shredded cheese and black pepper, mixing just until everything is combined and fluffy. Avoid overworking the mixture to keep the potatoes light and not gluey.

Finishing Touches:

Refill the potato shells with the creamy mixture, mounding it so none is wasted. Place back onto a baking tray and bake again at 375 degrees until the tops turn golden and slightly crispy. Meanwhile chop the rested brisket into small cubes or shreds. Once the potatoes come out of the oven, quickly layer with a foundation of crispy onions, brisket pieces, a drizzling of BBQ sauce, and slices of fresh jalapeño. Each topping layer adds flavor and texture for that perfect forkful every time.

My absolute favorite part is the moment the BBQ sauce hits the hot filling and starts to caramelize. The best family memory is when my uncle faked his birthday just to convince me to make an extra pan of these potatoes. There are never leftovers for breakfast but when there are, they taste even better after a night in the fridge.

Perfect Company

A tangy vinegar based coleslaw complements the rich potatoes for balance and contrast. You can never go wrong pairing these with a malty dark beer and finishing with chilled berries and fresh whipped cream for dessert. Simplicity is key—these stuffed potatoes are meant to steal the show.

Tasty Twists

If you do not have brisket, pulled pork with extra tangy BBQ sauce is a delicious switch. For a vegetarian option, smoke portobello mushrooms until dark and juicy before chopping and using them as the topping. Short on time Use rotisserie chicken mixed with your favorite BBQ sauce and a dash of liquid smoke as a convincing stand in.

Keeping Fresh

Prepare potatoes through the first bake and keep them wrapped tightly in the refrigerator for up to three days. Reheat in a 350 degree oven to keep the texture fluffy and prevent sogginess. Add all toppings—including brisket and fresh jalapeño—just before serving for the best taste and crunch.

I have served these at rowdy game day gatherings, quiet family birthdays, and even a holiday potluck where they vanished so fast that one neighbor sheepishly asked me to make a double batch for his next birthday. What started as a clever way to use up leftovers has become one of our most beloved family dishes. Sometimes accidental recipes really are the best recipes.

Your Recipe Questions Answered

→ Can I use leftover brisket?

Yes! Leftover brisket works well—just warm and chop before adding for maximum tenderness and flavor.

→ What’s a good substitute for Thundering Longhorn seasoning?

Any beef rub with salt, pepper, garlic, and a bit of heat, such as Texas-style or homemade SPG, will do the trick.

→ Can these be prepared in advance?

Absolutely. Fill and chill before the final bake, then bake until hot when ready to serve. Add toppings just before eating.

→ Is oven baking possible if I don’t have a smoker?

Yes. Bake the potatoes at 400°F; you’ll miss some smoke, but they remain delicious and satisfying.

→ Which potato variety is best?

Choose russet potatoes for a naturally fluffy interior and sturdy skins, ensuring perfect twice-baked results.