BOB'S BRISKET POTATO SKINS
I had frozen potato skins and leftover BBQ Brisket. So I created this recipe. It just added another depth of flavor to you regular potato skin recipe.
Provided by Bob Pope
Categories Broil/Grill
Time 30m
Yield 18 Potato Skins, 9 serving(s)
Number Of Ingredients 10
Steps:
- Butter the potato skins then place them under the broiler for about 5 minutes.
- Remove and add the shredded cheddar, the smoked brisket, red and green peppers, and the provolone cheese to each potato skin. Sprinkle the top with Smoked Paprika.
- Broil the skins until the cheese is melted and browning (about 8-10 minutes).
- Remove and plate, topping them off with the chives.
- Serve with horseradish sauce.
Nutrition Facts : Calories 414.6, Fat 29.4, SaturatedFat 17.5, Cholesterol 102.9, Sodium 568.7, Carbohydrate 13.6, Fiber 2.4, Sugar 1, Protein 24.6
GRILLED BBQ POTATO SKINS
Steps:
- Preheat oven to 350 degrees F.
- Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
- Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
- Preheat grill to medium heat.
- Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
- Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
- Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
- Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
"BOB'S" BEEF BRISKET
If there ever was a "melt in your mouth brisket," this is it! A gentleman named Bob, gave me this recipe several years ago along with his Roasted Garlic soup. To die for! Tender, flavorful and worth the next day delight.
Provided by kitelady
Categories Meat
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- The Day Before Serving.
- On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
- Pour the beer, chilli sauce and soup mix over the browned brisket.
- Top with the ketchup.
- Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
- Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
- Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
- When cooked, remove brisket from the gravy, cover and refrigerate overnight.
- Pour gravy into a seperate container, cover and refrigerate as well.
- The Next Day:.
- 3-5 hours before serving, skim the fat from the top of the gravy.
- Slice the brisket against the grain. The thickness of the slices is your choise.
- Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
- Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
- Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
- The meat will absorb some of the gravy and be extra moist and juicy.
- Remove brisket (and veggys) from the gravy to a serving platter.
- Serve gravy separately.
- Serve with horseadish as a condiment.
- Sit back and enjoy the raves!
Nutrition Facts : Calories 1399.4, Fat 106.1, SaturatedFat 42.5, Cholesterol 290.2, Sodium 2196.2, Carbohydrate 27.3, Fiber 5.6, Sugar 12.4, Protein 70.6
GRILLED POTATO SKINS
It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants-only better! -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 9
Steps:
- Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins., Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Nutrition Facts : Calories 327 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 611mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
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- Let potatoes cool for a few minutes before cutting in half horizontally. Scoop out some of the cooked potato, leaving about a half inch of potato attached around inside of skin. Brush oil over entire potato and place back on baking sheet, skin side up.
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- Bake your potatoes. Preheat your smoker to 225 degrees F. Drizzle your clean russet potatoes with olive oil and season on all sides with salt. Place the potatoes on the smoker grates, close the lid, and smoke for approximately 3 hours, or until the potatoes are tender and cooked to an internal temperature of about 210 degrees F.
- Make the filling. Remove the baked potatoes from the smoker and allow to cool for 10-15 minutes. Slice the potatoes in half lengthwise. Use a metal spoon to scoop out a majority of the baked potato into a medium sized bowl, leaving about 1/4 inch thick edges of potato around the skin. Set the skins on a baking sheet and lightly season the inside of the potatoes with 1 teaspoon of the Beef seasoning. To the bowl of baked potato, add in the softened butter, sour cream, and the remaining teaspoon of Beef Seasoning. Whip with a whisk to create a smooth potato mash.
- Assemble your potato skins. Spoon approximately 3-4 Tablespoons of mashed potato filling into each potato skin. Top each potato with about 2 oz of the smoked pulled pork. Drizzle all of the potato skins with the BBQ sauce and then top each with a generous helping of shredded cheese.
- Smoke the potato skins. Place the baking sheet with the loaded potato skins onto the grates of your smoker. Close the lid and smoke for 45 minutes to 1 hour, or until the cheese is completely melted on top of the potato skins. Top the finished smoked potato skins with the sliced green onions and enjoy!
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- Grilled Peaches. If you are trying to figure out something unique to serve with brisket, then this is the ideal dish. Grilled Peaches are unique and will forever be your favorite way to serve peaches.
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