These loaded BBQ brisket baked potatoes are stuffed to the brim and utterly delicious. They’re an excellent way to use up leftover beef brisket and make a satisfying weeknight meal.
I didn’t grow up eating baked potatoes often; in my Italian-American family, pasta and rice were the usual sides. Still, I have fond memories of visiting my friend Keri’s Irish household where stuffed baked potatoes were a regular dinner treat. The sour cream on top felt like a luxury.
Now, as an adult, I don’t make stuffed baked potatoes every week, but when I have leftover brisket—like from my Instant Pot brisket—they quickly become a favorite dinner option. These brisket baked potatoes are simple, comforting, and perfect for using up shredded beef.
What ingredients are needed for brisket baked potatoes?
The only must-have is cooked, shredded brisket. If it wasn’t already sauced, toss about 2 tablespoons of your favorite BBQ sauce with the meat before stuffing. The rest of the ingredients are straightforward and flexible:
- 4 medium potatoes (Russet, Idaho, or sweet)
- 2 tablespoons avocado oil (or another high-heat oil)
- 4 cups baby spinach, wilted
- 1/2 cup shredded cheddar cheese
- 1 large tomato, diced
- 2 tablespoons minced red onion
- 2 tablespoons minced chives or thinly sliced green onions
- 1 cup leftover shredded brisket (tossed with BBQ sauce if needed)
I like to serve extra BBQ sauce alongside these potatoes, but sour cream is a classic alternate topping if you prefer.
How to make the loaded BBQ brisket baked potatoes
Follow these easy steps for perfectly stuffed baked potatoes:
- Preheat the oven to 400°F. Scrub the potatoes and poke a few holes in each with a fork or knife so steam can escape.
- Rub each potato with avocado oil to encourage crispy skin. Place them on a parchment-lined baking sheet and bake for about 1 hour, turning once, until they’re fork-tender.
- While the potatoes cool enough to handle, sauté the spinach in a small skillet until wilted; season with salt and pepper to taste. Combine the shredded brisket with about 2 tablespoons of BBQ sauce if it isn’t already saucy.
- Slice a slit down the middle of each potato and gently squeeze the ends to open them. Spoon in the wilted spinach and sauced brisket, then top with shredded cheddar.
- Return the filled potatoes to the oven for 5 minutes or until the cheese melts and becomes bubbly.
- Remove and finish with diced tomatoes, minced red onion, and chives. Serve hot with extra BBQ sauce or sour cream.
What kind of potatoes should I use?
Any sturdy baking potato will work. Russet or Idaho potatoes give the classic fluffy interior and crisp skin, while sweet potatoes (including Japanese sweet potatoes) add a slightly sweeter flavor. Baking times are similar—plan on about an hour at 400°F—and you’ll know they’re done when the flesh is soft when pressed.
What other toppings can I use?
These brisket potatoes are very adaptable. Swap or add toppings such as:
- Beans (black, pinto, or Navy)
- Fresh cilantro
- Caramelized onions
- Cooked grains like rice or quinoa
- Grilled vegetables (zucchini, mushrooms, peppers)
- Sun-dried tomatoes
- Different cheeses—feta or goat cheese are great alternatives
Think of these like nachos on a potato: pretty much any brisket-friendly topping will work.
Tips for stuffing the potatoes
If you need more room for fillings, scoop some of the cooked potato flesh into a bowl and mash it with the brisket and spinach before spooning the mixture back into the skins. This creates a delicious twice-baked texture and helps everything fit neatly inside.
These brisket baked potatoes bring back comforting childhood memories for me, and they’re a reliable, crowd-pleasing way to repurpose leftover beef. They’re perfect for game day or a cozy weeknight dinner.
Brisket Baked Potatoes
Ingredients
- 4 medium potatoes, regular or sweet, scrubbed well
- 2 tablespoons avocado oil, or other high heat oil
- 1 cup leftover shredded brisket
- 2 tablespoons BBQ sauce, plus more for serving
- 1/2 cup shredded cheddar cheese
- 4 cups baby spinach, sautéed until wilted
- 1 large tomato, diced
- 2 tablespoons minced red onion
- 2 tablespoons minced chives
Instructions
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Preheat oven to 400°F.
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Poke a few holes in each potato using a fork or knife. Rub with avocado oil and place on a parchment-lined baking sheet. Bake for about 1 hour, turning halfway, until fork-tender. Let cool until safe to handle.
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Combine the leftover brisket with 2 tablespoons of BBQ sauce and stir to coat.
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Slice each potato down the middle and pinch the ends together to open the center.
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Fill each potato with wilted spinach and an equal portion of BBQ brisket, then top with cheddar cheese.
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Return to the oven until the cheese is melted and bubbly.
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Garnish with diced tomatoes, red onion, and chives. Serve with extra BBQ sauce or sour cream.
Nutrition
Nutrition information is approximate.