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Ultimate Creamy Brisket & Cheddar Stuffed Potato Bombs
Indulge in these brisket-stuffed potato bombs, loaded with cheddar cheese and topped with crispy bacon. Unforgettable comfort food at its best!
Prepare for an indulgent culinary experience with our Ultimate Creamy Brisket & Cheddar Stuffed Potato Bombs. These mouthwatering delights bring together the tender, smoky richness of slow-cooked brisket with the creamy allure of perfectly baked potatoes. Each potato bomb is generously filled with a luscious cheddar cheese blend and topped with crispy bacon for an unforgettable taste sensation.
Why settle for ordinary when you can dive into an explosion of flavors and textures? This recipe takes comfort food to a whole new level, combining the savory depth of beef brisket with the gooey comfort of cheddar cheese and the satisfying crunch of bacon. Ideal for entertaining, these potato bombs are sure to be the star of any gathering or an indulgent treat for a cozy night in.
Recipe Overview
Prep Time
20 mins
Cook Time
2 mins
Total Time
22 mins
Servings
6
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge in these brisket-stuffed potato bombs, loaded with cheddar cheese and topped with crispy bacon. Unforgettable comfort food at its best!
Ingredients
- • Large russet potatoes: 6
- • Beef brisket: 1.5 lbs
- • Olive oil: 2 tbsp
- • Smoked paprika: 1 tsp
- • Garlic powder: 1 tsp
- • Onion powder: 1 tsp
- • Salt: 1 tsp
- • Black pepper: 1/2 tsp
- • Cheddar cheese, shredded: 2 cups
- • Heavy cream: 1/2 cup
- • Unsalted butter: 2 tbsp
- • Cooked bacon, crumbled: 1/2 cup
- • Fresh chives, chopped: 2 tbsp
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Rub the beef brisket with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place it in a baking dish and cover tightly with foil. Bake for 2 hours, or until tender and easily shred with a fork.
- 3 While the brisket is cooking, wash and dry the potatoes. Pierce each potato several times with a fork, then bake them directly on the oven rack for 1 hour, or until tender.
- 4 Once the brisket is done, let it cool slightly, then shred it using two forks. Mix the shredded brisket with 1 cup of cheddar cheese and 1/4 cup of heavy cream to create a creamy filling.
- 5 Slice the top off each baked potato and scoop out the insides, leaving a sturdy shell. Mix the scooped potato with the remaining cheddar cheese, heavy cream, and butter until smooth.
- 6 Stuff each potato shell with the brisket mixture, then top with the mashed potato mixture. Sprinkle crumbled bacon and fresh chives on top for added flavor and crunch.
- 7 Place the stuffed potatoes back in the oven for 15 minutes or until the tops are golden and bubbly. Serve immediately.
Serving Suggestions
- • Serve these indulgent potato bombs with a side of tangy coleslaw or a crisp green salad to balance the richness. For a beverage pairing, consider a robust red wine like a Cabernet Sauvignon or a hoppy IPA to complement the hearty flavors of the brisket. If you prefer non-alcoholic options, a sparkling apple cider would provide a refreshing contrast. For a truly decadent meal, accompany the potato bombs with a side of garlicky buttered green beans or roasted Brussels sprouts to add a touch of elegance and a hint of vegetable freshness to the plate.
Storage Tips
Store any leftover potato bombs in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it may compromise the texture of the potatoes.
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