This page may contain affiliate links, in which I get a commission for recommending a product to you.
Table of Contents
If you’ve ever tried the potato skins at TGI Friday’s and thought they were good, I’m about to blow your mind with a brisket recipe that takes potato skins to a whole new level.
Get the Seasoning for this recipe (discount link)
This brisket recipe is not only the perfect use for leftover brisket, but it also combines the smoky, savory flavor of brisket with the crispy, cheesy goodness of potato skins. Whether you’re hosting a party, planning a cookout, heading to a tailgate, or just looking for a fun family night snack, these brisket potato skins are the answer.
Let’s Prep:
Before we dive into making the best brisket leftover recipe you’ve ever tasted, we need to gather our ingredients and get everything prepped. The key to this brisket recipe is using high-quality ingredients, especially when it comes to the brisket and cheese. If you have leftover brisket, this is the perfect opportunity to use it. If not, you can easily find a brisket recipe online and make a batch specifically for these delicious potato skins.
Check out the Cooking in the Yard store
Ingredients:
- 4 Whole Baking Potatoes
- 8 Tablespoons Olive Oil
- Jack of All Rubs BBQ Seasoning
- 6 Tablespoons Cheddar Cheese, Shredded
- 8 Tablespoons Brisket
The first step in this brisket recipe is to wash your potatoes well. I like to use baking potatoes because they’re the perfect size for making potato skins. Once your potatoes are clean, grab a fork and poke about four holes on each side of the potato. This helps prevent the potatoes from bursting open while they cook.
After you’ve poked the holes, wrap each potato individually in aluminum foil. This helps them cook evenly and keeps the moisture inside, resulting in perfectly cooked potatoes for our brisket potato skins.
Let’s Cook
Potato Skins on the way!
Now that our potatoes are prepped and ready, it’s time to start cooking. Preheat your smoker or oven to 400°F. One of the great things about this brisket recipe is that using an oven at this step won’t change the flavor or length of the cook, so feel free to use whichever method you prefer, you obviously just won’t have the smokey flavor of cooking the potato skins on the smoker.
Place the wrapped potatoes into your preheated smoker or oven and let them cook for about one hour. While the potatoes are cooking, you can take this time to prepare your brisket. If you’re using leftover brisket, make sure it’s chopped into small pieces that will fit nicely inside the potato skins.
After about an hour, check your potatoes. They should be cooked through by this point. Remove them from the smoker or oven and let them cool for a few minutes until you can handle them comfortably. Then, slice each potato lengthwise to split them into two parts.
Using a spoon, scoop out the middle of each potato. You can save the scooped-out potato for another use or discard it if you prefer. The goal here is to create a little canoe shape out of the potato skins that we can fill with all the delicious ingredients in this brisket recipe.
Once your potato canoes are ready, liberally apply olive oil to the entire potato, making sure to coat both the inside and outside of the skin. Then, season the potatoes with Jack of All Rubs BBQ seasoning. (discount link) This adds a nice smoky flavor to the potato skins and complements the brisket perfectly.
Place the seasoned potato skins back in the smoker or oven for another 15-20 minutes. This step is crucial for achieving the perfect texture in our brisket potato skins. You want the skins to become lightly crispy but not burned, so keep an eye on them as they cook.
Now comes the fun part: filling and serving our brisket potato skins. This is where the magic of this brisket recipe really happens.
Filling the Potato Skins: Take about three-quarters of a tablespoon of freshly shredded cheddar cheese and place it inside each potato canoe. If you’re able to shred your own cheese, it will melt the best and taste better than pre-shredded cheese. Next, add about one tablespoon of chopped brisket to each potato skin. The combination of cheese and brisket in this brisket recipe is simply irresistible.
Baking to Perfection: Once your potato skins are filled, place them back in the oven or smoker for another 5-7 minutes. This step allows the cheese to melt and the flavors to meld together, creating a mouthwatering bite of brisket and cheese in every potato skin.
Adding the Finishing Touches: After the cheese has melted and the brisket potato skins are ready, remove them from the oven or smoker and let them cool for about 10 minutes. This gives the cheese a chance to set and makes the potato skins easier to handle.
Let’s Eat
Now it’s time to add your favorite BBQ sauce. Drizzle a little bit of sauce over each potato skin, then top with chopped pickles and red onions. These toppings add a nice crunch and a burst of flavor to the brisket recipe, making each bite a delicious combination of smoky, savory, and tangy flavors.
Slicing and Serving: If you’d like, you can slice the potato skins in half again for easier serving. Arrange them on a platter and serve them up at your next party, cookout, tailgate, or family fun night. Your guests will be amazed at how much flavor is packed into each bite of this brisket recipe.
I’ve always been a fan of potato skins, but after trying this brisket recipe, I can honestly say that these brisket potato skins are way better than the ones you’ll find at TGI Friday’s, or anywhere else for that matter. The combination of tender, smoky brisket, and crispy potato skins, topped with melty cheese and tangy BBQ sauce, is simply unbeatable.
One way to make this brisket recipe stand out even more is the use of freshly shredded cheese. If you’re able to shred your own cheese, it will melt better and taste fresher than pre-shredded cheese. This little extra step makes a big difference in the overall flavor and texture of the brisket potato skins.
Another reason these brisket potato skins are so delicious is the Jack of All Rubs BBQ seasoning. This seasoning adds a fantastic flavor to the potato skins that perfectly complements the brisket. It’s the perfect blend of spices for this brisket recipe and takes the flavor of the potato skins to the next level.
One of the best things about this brisket recipe is that it’s perfect for any occasion. Whether you’re hosting a party, planning a cookout, heading to a tailgate, or just looking for a fun family night snack, these brisket potato skins are sure to be a hit.
They’re easy to make, and you can prepare them ahead of time and reheat them when you’re ready to serve. This makes them a great option for entertaining or for busy weeknights when you need a quick and delicious meal.
If you’re looking for a new and delicious way to enjoy brisket, this brisket recipe is the perfect solution. The combination of smoky brisket and crispy potato skins, topped with melty cheese and tangy BBQ sauce, is simply irresistible. Whether you’re a fan of potato skins or just love brisket, this recipe is sure to become a new favorite in your household.
Next time you’re planning a party, cookout, tailgate, or family fun night, give this brisket recipe a try. Your guests will be amazed at how much flavor is packed into each bite of these brisket potato skins, and you’ll love how easy they are to make. Happy cooking!
Ingredients
- 4 Whole Baking Potatoes
- 8 TBSP Olive Oil
- Jack of All Rubs BBQ Seasoning
- 6 TBSP Cheddar Cheese Shredded
- 8 TBSP Brisket
Instructions
- Preheat smoker or oven to 400F – using an oven at this step will not modify the flavor or length of cook.
- Wash your potatoes well, then using a fork, poke holes in potatoes – about 4 on each side will do well – this will prevent the potatoes from breaking open
- Wrap each potato individually in aluminum foil
- Place wrapped potatoes into preheated smoker or oven and cook for 1 hour
- Once they are done, remove and let cool until they are able to handle, slice potatoes length-wise to split into 2 parts
- Scoop out the middle of the potato with a spoon and save or discard potatoes
- Liberally apply olive oil to entire potato, and season with Jack of all Rubs all over it.
- Place back in smoker for 15-20 minutes until skin on potatoes becomes lightly crispy, but is showing no signs of burning
- Fill potato canoes with about 3/4 of a TBSP of shredded cheddar cheese, and about 1 TBSP of chopped brisket
- Bake for 5-7 minutes to melt cheese
- Remove and let cool for 10 minutes. Add your favorite BBQ Sauce, chopped pickles, and red onions.
- Slice in half again if desired, and serve.
Nutrition
Get the Seasoning for this recipe (discount link)
