Loaded Brisket Smashed Potatoes
These loaded brisket smashed potatoes are a classic BBQ meal in every delicious bite. Crispy smashed baby creamer potatoes are topped with tender BBQ brisket, smoky, crispy bacon, cheese, and green onions, delivering classic comfort food flavor in every bite.
Ingredients
- 1.5 pounds baby creamer potatoes
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup leftover chopped brisket
- 1-1 ½ cups colby jack cheddar cheese
- ⅓ cup crumbled bacon
- ⅓ cup barbecue sauce
- ¼ cup green onions, sliced
- Optional: sour cream
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil. Set aside.
- In a medium pan, over medium heat, cover potato with water and bring to a boil until fork tender. Drain water.
- Place potatoes on the prepared baking sheet.
- Using the bottom of a glass, smash the potatoes.
- Drizzle with olive oil and sprinkle with garlic powder and pepper.
- Bake for 15-20 minutes until crispy.
- Remove from the oven, top with cheese, chopped brisket, and crumbled bacon bits.
- Place back in the oven for 10 more minutes.
- Remove and top with green onions, and your favorite toppings.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Brisket lasts for up to 4 days in the fridge, so adjust your smashed potato storage time according to when you made the brisket.
- Microwave portions at 30-second intervals until heated through.
- Cook your potatoes until a fork can pierce them easily and no further. If they're too soft, they'll fall apart completely when you smash them.
- Smash your potatoes into flat discs that aren't overly thin. They need to be thick enough to be picked up when the toppings have been added.
- Dicing the brisket is preferred to pulling it for this recipe. It helps make a prettier presentation.