The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 261 g
(Approx. 8 Servings)
Amount Per Serving
Calories 430 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 13 g 65%
Trans Fat 0.5 g
Cholesterol 75 mg 25%
Sodium 680 mg 28%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 21 g
Vitamin A 70% Iron 15%
Vitamin C 15% Calcium 15%
*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.
Brisket Pot Roast Stuffed Baked Potatoes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

4 medium russet potatoes, skins well scrubbed
2 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors
2 Tsp olive oil
6 Oz baby carrots, roughly chopped
1 cup(s) sweet onion, finely chopped
3 cup(s) H-E-B Fully Cooked Brisket, chopped
3/4 cup(s) H-E-B Pot Roast Cooking Sauce
1/4 cup(s) hot water
4 Tbsp salted butter
4 Oz H-E-B Shredded Swiss Cheese
Check All
Uncheck All
Add to List

Instructions

1
Preheat oven to 400ºF.
2
Cut potatoes in half lengthwise, rubbing with oil on skin and cut side. Cook for 30 minutes, or until tender.
3
Meanwhile, heat a skillet over medium heat, adding oil, carrots and onions. Stir and cook until carrots start to softened, about 6 to 8 minutes.
4
Add brisket, sauce and water, stir and simmer for 5 to 6 minutes and set aside.
5
Remove potatoes from oven and scoop out about half of insides into a bowl. Add hot water and half of butter, mash gently.
6
Divide potato mixture equally among potatoes and stuff back into skins. Rub potato skins with remaining butter.
7
Divide brisket pot roast mixture equally between potatoes, top with cheese.
8
Place in oven for about 8 minutes to melt cheese and toast skins.
9
Chef's Note: Very hearty and satisfying. Serve individually as an appetizer or in pairs as a meal.

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}