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Beef-Stuffed Spuds

My H-E-B Texas Life Magazine

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

1 hour

Makes:

8 servings

Ingredients

8  med.  Idaho baking potatoes

1  container (12 oz.)  H-E-B Lower Sodium and Sugar Shredded BBQ Brisket

½  c.  H-E-B shredded reduced fat cheddar cheese

1  c. chopped  red onion

1  c. chopped  tomato

½  c. chopped  cilantro

Instructions


Heat oven to 400°F. Wash and scrub potatoes. Pierce each potato 4 times, to allow steam to escape. Lightly spray each potato with nonstick cooking spray and place on a baking sheet. Bake on center oven rack for 1 hour or until a knife inserted in the center pierces the potato easily. Slit potato open on top and gently squeeze toward the center. Keep potatoes warm.

Heat brisket according to package directions.

Stuff each potato with 2 tablespoons shredded BBQ brisket and 1 tablespoon shredded cheese. Top with 1 tablespoon each onion, tomatoes, and cilantro as desired.

Heat it up or cool it down by adding optional toppers like sour cream or jalapeƱos.
Nutritional Information
No Nutritional Information Available
Source:
My H-E-B Texas Life Magazine

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