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.
Equipment
- Baking sheet
- Parchment paper or foil
- Pastry brush
- Melon baller or spoon
- Mixing bowl
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
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 (opt.) | For serving |
Instructions
-
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 minBaking the potatoes directly on the rack helps the skins get crispier than wrapping them in foil. -
Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle. Leave the oven on.
~10 min -
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 minSave the scooped-out potato flesh for mashed potatoes or potato soup! -
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 -
Bake the oiled skins for 10 minutes, then flip them over and bake for another 5 minutes until crisp and golden.
~15 min -
While the skins are crisping, toss the chopped brisket in a bowl with 2 tablespoons of BBQ sauce.
~2 min -
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 -
Return the loaded skins to the oven and bake for 5-7 minutes, or until the cheese is completely melted and bubbly.
~7 minYou can broil for the last minute if you want the cheese lightly browned. -
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
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.