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Nutrition Facts
Serving Size 482 g
(Approx. 4 Servings)
Amount Per Serving
Calories 710 Calories From Fat 310
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 18 g 90%
Trans Fat 0.5 g
Cholesterol 105 mg 35%
Sodium 1220 mg 51%
Total Carbohydrate 67 g 22%
Dietary Fiber 4 g 16%
Sugars 18 g
Protein 36 g
Vitamin A 4% Iron 25%
Vitamin C 35% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

BBQ Brisket Stuffed Twice Baked Potatoes

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

4 large russet baking potatoes
1 Tbsp olive oil
1 cup(s) red onion, very finely chopped
3 cup(s) H-E-B Fully Cooked Brisket, chopped
1/2 cup(s) H-E-B Specialty Series Bourbon Bacon BBQ Sauce
1/4 cup(s) hot water
2 Tbsp salted butter
1 cup(s) H-E-B Three Cheese Cheddar Blend
1/4 cup(s) Byers' Best Candied Jalapeños
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Wash potatoes well and scrub skins. Using a fork, poke a few holes in the skin of each.
Microwave potatoes for 6 to 8 minutes each, or until tender in the middle when poked with a fork (or bake in the oven at 400ºF for 1 hour until tender.)
Meanwhile, heat a skillet over medium heat, add oil and onions. Stir and cook until softened, about 4 to 5 minutes.
Add brisket and stir to heat through. Remove from heat and add sauce. Stir and set aside.
Turn oven to 450ºF degrees. Split potatoes open along the top.
Scoop about half of potato insides into a bowl add hot water and half of butter, mash gently. Divide potato mixture equally among potatoes and stuff back into skins.
Rub potato skins with remaining butter. Divide brisket equally between potatoes. Top with cheese and jalapeño slices.
Place in oven for about 8 minutes to melt cheese and toast potato skins.


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