Up on the Q today is our Twice Baked Brisket Potatoes!

Check out the full recipe here

Accessories used in video:

FOGO Premium Hardwood Charcoal

Smokeware Chimney Cap

Boos Block

Music by Brock Berrigan

Chillhop

Twice Baked Potatoes topped with brisket? Uh ya, count us in!

Whoever was the genius who was mashing potatoes and thought, “I wonder what would happen if I stuff this back into its skin and cook it again” needs to be inducted into the Potato Hall of Fame.

If you have never indulged on a twice baked potato, you are sorely missing out, but don’t worry, HangryQ is here for you!

These spuds are simple to make and will only take about an hour of your precious time. Once the potatoes are on the grill, they require little attention until they are ready to be removed and scraped.

Once re-stuffed, put the taters back on the grill and let bake until the cheese is completely melted. We left our potatoes on for about 10 minutes, but if you want your filling and skin to be a little crispier, leave them on an extra 5 to 10 minutes.

Top the potatoes with a strip of brisket and some extra sour cream, and you’re done!

This is an excellent way to use those brisket leftovers, but if you don’t have brisket, you can easily replace it with fresh bacon bits or go meatless (if you’re into that kind of thing).

This recipe is sure to be a smash hit at your holiday party. Enjoy!