Ingredients
  • 6 large Russet potatoes
  • Olive oil, for drizzling or olive oil spray
  • Salt and pepper
  • 6 rounded tablespoons sour cream
  • 1 clove grated or minced garlic
  • 1/4 cup minced chives
  • 3 cups shredded sharp yellow cheddar cheese
  • About 3 cups shredded or chopped cooked brisket
  • 2 bundles broccolini, trimmed of tough ends, chopped and blanched
Yield
Serves: 3 as entrée (2 skins each), 6 as party food (1 skin each)
Preparation

Preheat oven to 425°F.
   
Scrub and dry potatoes, rub with oil, season with salt and pepper then pierce tops with tines of a fork a few times across each potato. Roast to just tender, 40-45 minutes.

 
Cool potatoes, halve lengthwise and lightly scoop the center flesh of potatoes into a bowl, leaving about a half-inch around the skins; cover to keep warm.
 
Arrange scooped-out skins on a baking sheet and spray with oil. Season with salt and pepper and bake until crispy on top and browned, 15-18 minutes.
 
Mash center flesh of potatoes with sour cream, garlic, chives, salt and pepper.
 
Place a couple tablespoons of mashed potatoes in each potato skin, top with brisket, some broccolini then cheese. Bake until brown and bubbly.
 
Serves 3 as entrée (2 skins each), 6 as party food (1 skin each)



MORE:

Marc Murphy’s Leftover Brisket Tacos with Chipotle Salsa

Two-Beer Beef Brisket

Two-Beer Barbecued Brisket Tacos or Sandwiches