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Smoked Brisket & Gouda Potato Skins

Crispy baked potato skins loaded with tender chopped smoked brisket, melty smoked Gouda cheese, and a drizzle of tangy BBQ sauce. The perfect way to use leftover brisket for a game-day appetizer.

Smoked Brisket & Gouda Potato Skins
Prep 15 min Cook 75 min Total 100 min Level Intermediate
Serves 4

Ingredients

Main

  • 4 medium Russet potatoes — Scrubbed clean and dried
  • 2 tablespoons Olive oil — For brushing the potato skins
  • 0.5 teaspoons Salt — For seasoning the skins
  • 0.25 teaspoons Black pepper — Freshly cracked
  • 1.5 cups Smoked brisket — Chopped (leftover brisket works perfectly)
  • 3 tablespoons BBQ sauce — Divided use
  • 1.5 cups Smoked Gouda cheese — Freshly grated

Garnish

  • 2 tablespoons Green onions — Thinly sliced
  • 0.25 cups Sour cream (optional) — For serving

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the scrubbed potatoes a few times with a fork. Place them directly on the middle oven rack and bake for about 50-60 minutes, or until tender when pierced with a knife.

    ~60 min
    Baking the potatoes directly on the rack helps the skins get crispier than wrapping them in foil.

  2. Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle. Leave the oven on.

    ~10 min

  3. Cut each potato in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving about a 1/4-inch rim of potato inside the skin.

    ~5 min
    Save the scooped-out potato flesh for mashed potatoes or potato soup!

  4. Increase the oven temperature to 425°F (220°C). Place the potato skins on a foil-lined baking sheet. Brush the insides and outsides of the skins with olive oil, then season generously with salt and pepper.

    ~2 min

  5. Bake the oiled skins for 10 minutes, then flip them over and bake for another 5 minutes until crisp and golden.

    ~15 min

  6. While the skins are crisping, toss the chopped brisket in a bowl with 2 tablespoons of BBQ sauce.

    ~2 min

  7. Remove the crisped skins from the oven. Fill each skin evenly with the sauced brisket, then top generously with the grated smoked Gouda cheese.

    ~3 min

  8. Return the loaded skins to the oven and bake for 5-7 minutes, or until the cheese is completely melted and bubbly.

    ~7 min
    You can broil for the last minute if you want the cheese lightly browned.

  9. Drizzle the finished potato skins with the remaining 1 tablespoon of BBQ sauce, top with sliced green onions, and serve immediately with a side of sour cream.

    ~2 min
Nutrition
420
Calories
22
Protein (g)
35
Carbs (g)
21
Fat (g)
9
Sat. Fat (g)
3
Fiber (g)
6
Sugar (g)
680
Sodium (mg)
65
Cholesterol (mg)
Equipment
  • Baking sheet
  • Parchment paper or foil
  • Pastry brush
  • Melon baller or spoon
  • Mixing bowl
Tips & Storage
  • To save time on game day, bake the potatoes and scoop them out a day in advance. Store in the fridge and proceed with the high-heat crisping step right before your guests arrive.
  • If you don't have leftover brisket, pulled pork or shredded BBQ chicken are excellent substitutes.
  • Freshly grated block cheese melts much better than pre-shredded cheese, which is coated in anti-caking agents.
  • Storage: Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for 5-8 minutes until warmed through and re-crisped.
Tags
appetizer baked bbq cheesy comfort food crispy crowd pleaser game day gluten_free gouda leftovers meaty nut_free party food potato skins savory smoked brisket snack tailgating

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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