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Potatoes - Stuffed & Smashed |
Originally
posted: 10/01/2003
Last updated:
04/11/2009 |
A franchised barbecue restaurant named
RibCrib out of Oklahoma opened its first location in California near
my home. They have an
item on the menu called "SuperSpud"--the biggest baked potato
you've ever
seen, hollowed out and stuffed with a mixture of potato, butter, sour
cream, cheese, bacon, and brisket.
When I saw the SuperSpud, it reminded me
of another baked potato/brisket combination I'd seen on Food Network. They ran a show featuring Thelma's Barbecue in Houston, Texas,
in which Thelma served up a big smashed potato with cheese, sour cream, and
brisket, all drizzled with barbecue sauce.
Both of these potatoes
might be described as a "heart attack on a plate", but they are delicious
and a great use for leftover brisket...if you ever have any leftover
brisket,
that is!
As always...click on any
of the pictures to
view a larger image.
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Brisket-Stuffed, Twice-Baked
Potato
Buy the largest jumbo baking
potatoes you can find. Wash and dry thoroughly.
If you intend to eat the potato
skin, enhance the flavor by rubbing butter over the skin and
sprinkling with your favorite barbecue rub (Picture 1).
Bake the potatoes until tender.
Potatoes of this size may take up to 90 minutes at 400°F.
Using a sharp knife, make a
shallow vertical cut through the skin in an oval shape. Peel off the top and
reserve as a potato skin snack. Scoop out the insides and place in a mixing
bowl, but leave enough insides so that the potato retains its shape (Picture 2).
Mix the hot potato insides with
softened butter, sour cream, crispy bacon bits, and warm chopped brisket. After
incorporating these ingredients, add some shredded medium cheddar cheese and mix
again.
Spoon the thick, chunky potato
mixture back into the skin, piling it high (Picture 3).
Bake uncovered at 350°F for 30
minutes until the inside is piping hot. Top with a few dabs of butter, a little
more cheese, and more chopped brisket (Picture 4). Serve with your favorite
barbecue sauce on the side.
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Smashed Potato With Brisket
This is a no-nonsense potato,
quick and easy. I've served it up here just like Thelma did on television, in a
Styrofoam clamshell box, but you can use a dinner plate.
Cut open a baked potato
lengthwise and push the two halves wide open. Use a fork to smash the potato,
spreading it out inside the box.
Spread a big handful of
shredded medium cheddar cheese over the hot potato. Plop a few tablespoons of sour
cream here and there. Spread two big handfuls of warm chopped
brisket over the potato, and top with a drizzling of your favorite barbecue sauce.
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