Brisket Loaded Twice Baked Potatoes

There’s something undeniably comforting about a twice-baked potato, but when you add tender, smoky brisket to the mix, you’ve created something truly extraordinary. These Brisket Loaded Twice Baked Potatoes combine the hearty satisfaction of fluffy potato with the rich, savory flavors of slow-cooked beef in one impressive dish.

Perfect for using up leftover brisket or as an excuse to smoke some fresh, these loaded potatoes transform a simple side dish into a show-stopping main course that will have everyone at the table asking for seconds. The contrast between the crispy potato skin and the creamy, meat-studded filling creates a texture and flavor experience that’s simply irresistible.

Why You’ll Love This

Makes brilliant use of leftover brisket, giving it new life in an exciting dish
The perfect balance of crispy exterior and creamy, savory interior
Can be partially prepared ahead of time for easy entertaining
Customizable with your favorite toppings and cheese options
Hearty enough to serve as a complete meal with a simple side salad

Ingredients

1 whole brisket (12-15 pounds), trimmed
Yellow mustard (as needed for binder)
Thundering Longhorn seasoning (or your favorite beef rub)
Beef tallow for wrapping and potato coating
6 large russet potatoes, washed and dried
2/3 stick (about 5 tablespoons) unsalted butter, softened
1 cup sour cream
3 tablespoons hot sauce (like Franks or Tabasco)
1 cup fresh scallions, chopped
1 jalapeño, seeded and finely diced
1 1/2 packages (about 6 cups) shredded cheddar cheese
Potato Slayer seasoning or your favorite potato seasoning
Kosher salt for potato skins
Crispy fried onion chips (store-bought)
Chopped brisket (from the point section)
Fresh jalapeños, diced for garnish
1 cup ketchup
1/2 cup brown sugar
1/2 cup pineapple preserves
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon honey
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons cayenne pepper (adjust to taste)
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons red pepper flakes
1 teaspoon black pepper

Instructions

Start by trimming your brisket if needed. Apply a thin coating of yellow mustard all over as a binder – this helps the seasoning stick and won’t leave any mustard flavor. Generously sprinkle Thundering Longhorn seasoning (or your favorite beef rub) over the entire surface, patting it gently to adhere.
Fire up your smoker to 215°F. Place a water pan inside for moisture, then position the brisket on a wire rack or grates above it. Close the lid and let it smoke overnight – this is where the magic happens! The slow cooking process allows the fat to render and the meat to become tender.
In the morning, check your brisket. Once it reaches an internal temperature of 165°F (this usually takes 8-10 hours, depending on size), it’s time to wrap. Lay out a large piece of butcher paper and spread some beef tallow on it. Place the brisket on the paper, add more tallow on top, then wrap it tightly. Return it to the smoker and increase the temperature to 250°F.
Continue smoking for several more hours until the brisket is probe tender in the thickest part (the point) – it should feel like pushing a knife through warm butter. This usually happens around 200-205°F internal temperature. Once tender, remove it from the smoker, keeping it wrapped. Place it in an aluminum pan, then into a cooler (with no ice). Seal the cooler and let the brisket rest for 2-3 hours – this critical step allows the juices to redistribute.
After the brisket has been resting for an hour, prep your potatoes. Use a fork to poke several holes in each one (this prevents them from exploding). Rub each potato generously with beef tallow, then sprinkle with kosher salt. Wrap each potato in foil and place them in your smoker or oven at 375°F.
Bake the potatoes until they’re tender when pierced with a fork or probe thermometer, about 45-60 minutes depending on size. Remove them from the smoker or oven and let them rest for 20 minutes – they’ll be too hot to handle immediately.
Once potatoes are cool enough to handle, cut them open lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato attached to the skin to maintain structure. Place the scooped potato flesh in a large bowl. Add the softened butter, sour cream, 3/4 of the shredded cheese, chopped scallions, hot sauce, and Potato Slayer seasoning (or your favorite potato seasoning). Mix until well combined but still fluffy – don’t overmix or they’ll become gluey.
Spoon the filling back into the potato skins, mounding it slightly. Top each potato with the remaining shredded cheese. Return them to the smoker or oven at 375°F for 15-20 minutes, until the cheese is melted and the tops are slightly golden.
While the potatoes are baking, make your BBQ sauce. Choose one of the sauce recipes and combine all ingredients in a saucepan. Whisk over medium heat for 6-8 minutes until the sauce thickens slightly and all ingredients are well incorporated. Remove from heat and let cool slightly.
Unwrap your rested brisket. Slice the flat portion for other uses and finely chop the point section into small, bite-sized pieces for topping the potatoes. The point has more intramuscular fat, making it juicier and perfect for this application.
Remove the twice-baked potatoes from the smoker. Top each with a generous layer of crispy fried onion chips, then a hearty handful of the chopped brisket point. Drizzle your homemade BBQ sauce over everything, then garnish with fresh diced jalapeños for color and a kick of heat. Serve immediately while everything is hot and delicious.

Tips & Variations

For extra smoky flavor, use smoked cheddar cheese in the filling
Vegetarian option: Substitute the brisket with sautéed mushrooms and smoked paprika
Make it spicy by adding diced jalapeños or a dash of hot sauce to the filling
For a richer version, add a splash of heavy cream or cream cheese to the potato mixture
Prep ahead by baking the potatoes and preparing the filling a day in advance, then assemble and bake just before serving
If you don’t have brisket, substitute with pulled pork, shredded chicken, or ground beef

Serving Suggestions

These hearty loaded potatoes make a satisfying main course when paired with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. For a more substantial meal, serve alongside steamed vegetables like broccoli or green beans.

A dollop of additional sour cream, a drizzle of barbecue sauce, or a sprinkle of hot sauce makes the perfect finishing touch. For an extra special presentation, serve with a small ramekin of warm beef gravy on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a 350°F oven for 15-20 minutes or in the microwave for 2-3 minutes
For extra crispy potato skins, brush with olive oil before the final bake
The potatoes are done when the internal temperature reaches 210°F or when they yield easily to a fork

FAQs

Can I freeze these twice-baked potatoes?
Yes! Prepare them through the filling step, but don’t do the final bake. Wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 5-10 minutes to the cooking time.

What’s the best type of brisket to use?
Both smoked and braised brisket work wonderfully in this recipe. Smoked brisket adds a deeper flavor, while braised brisket tends to be more tender and juicy.

Can I make these in advance for a party?
Absolutely! Prepare them up to the point of the final bake, then refrigerate for up to 24 hours. Allow them to come to room temperature for 30 minutes before baking.

How can I make these gluten-free?
The recipe is naturally gluten-free, but always check your brisket seasonings and any pre-packaged ingredients like bacon bits to ensure they don’t contain hidden gluten.

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