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Ultimate Comforting Loaded BBQ Brisket Baked Potato

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A hearty and flavorful loaded baked potato topped with tender, smoky BBQ brisket, melty cheddar cheese, and fresh toppings. Perfect for cozy dinners or feeding a crowd.

Ingredients

Scale
  • 3–4 pounds beef brisket (preferably chuck or flat cut for tenderness)
  • 2 tablespoons olive oil (for searing)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 4 large russet potatoes (washed and dried)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream (or Greek yogurt for lighter twist)
  • 3 green onions, thinly sliced
  • 4 slices cooked bacon, chopped (optional)
  • Butter, salt, and pepper, to taste

Instructions

  1. Pat the brisket dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the seasoning evenly over the brisket.
  2. Heat olive oil in a large skillet over medium-high heat. When shimmering, add the brisket and sear each side for about 3-4 minutes until browned.
  3. Transfer the brisket to a slow cooker or oven-safe pan. Cover and cook on low for 6-8 hours (slow cooker) or roast at 275°F (135°C) for 3-4 hours in the oven until fork-tender.
  4. While the brisket cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, salt, and pepper in a bowl. Adjust seasoning to taste.
  5. Preheat the oven to 400°F (200°C). Prick the potatoes several times with a fork. Rub with a little olive oil and sprinkle with salt. Wrap each potato in foil for softer skin or leave unwrapped for crispier skin. Place on a baking sheet and bake for 45-60 minutes until tender.
  6. When the brisket is done, transfer it to a cutting board and shred using two forks. Mix with half of the BBQ sauce to coat the meat thoroughly.
  7. Slice each baked potato lengthwise without cutting all the way through. Gently fluff the insides with a fork. Add butter, salt, and pepper to taste.
  8. Top each potato generously with shredded brisket, shredded cheddar cheese, a dollop of sour cream, chopped green onions, and bacon bits if using.
  9. Drizzle remaining BBQ sauce over the top. Serve immediately while warm and melty.

Notes

Searing the brisket well is essential for locking in juices and flavor. For crispier potato skin, bake potatoes uncovered and do not wrap in foil. Adjust BBQ sauce spice level to taste; add honey or maple syrup if too tangy. For dairy-free, substitute sour cream and cheese with plant-based alternatives.

Nutrition

Keywords: BBQ brisket, loaded baked potato, comfort food, easy dinner, smoky brisket, BBQ sauce, baked potato recipe

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