Russets baked until the skins crisp, split and loaded with barbecue brisket, Colby Jack, sour cream and green onion. Uses cooked brisket, so it comes together while the potatoes bake.
“When you have eaten and are satisfied, praise the Lord your God.” – Deuteronomy 8:10 (NIV)
Russets baked until the skins crisp, split and loaded with barbecue brisket, Colby Jack, sour cream and green onion. Uses cooked brisket, so it comes together while the potatoes bake.
Ingredients
- 4 large russet potatoes
- 1½ pounds cooked brisket, shredded or chopped
- 1 cup barbecue sauce
- 2 cups shredded Colby Jack cheese
- ½ cup sour cream
- 3 green onions, sliced
- 1 tsp Faith & Family This & That House Seasoning
Instructions
Preheat oven to 425°F. Wash potatoes and pierce several times with a fork.
Bake 40–45 minutes until tender. While potatoes bake, warm brisket in a skillet with barbecue sauce and This & That House Seasoning.
Split baked potatoes open and fluff the centers with a fork. Top each potato with shredded cheese, warm brisket, sour cream, and green onions.
Serve with fresh cucumber salad.
Nutrition
Per Serving (approximate)
735
Calories
42g
Protein
52g
Carbohydrates
39g
Fat
12g
Sugar
940mg
Sodium
Per serving (approximate). Totals reflect the complete meal including its paired sides.
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