Brisket Potato Skins: Upcycled Leftovers
Brisket Potato Skins are the best upcycled leftovers you’ll ever make.
I’m not going to lie. When Bert and I first got married, I got caught tossing leftovers. A lot. Growing up with 7 brothers and sisters, we didn’t have leftovers. So I had no idea what to do with them.
Bert put his foot down when I tried to discard the meatloaf
And a whole new appreciation for leftovers was formed. I make “leftover soup” now a lot of times for lunch. The main course from the night before usually gets added to some water and chicken soup base plus some veggies. The only problem with these is that sometimes they are AWESOME and there is no way to recreate them. Such is life.
We had Beef Brisket leftovers and a lot of them.
I wanted to use them in some way besides soup. These Potato Skins are the result. Traditionally potato skins are fried, but the mess alone, not to mention the calories, shut down that plan.
Instead, little potatoes were baked for about 20 minutes, then halved and scooped out enough to allow for filling. Keep the insides to add to leftover soup later to thicken it up.
Brush the potatoes on both sides with a bit of vegetable oil and return to the baking sheet. Pop them in the oven for 15 minutes or so. remove them from the oven, flip them over and bake for another 15 minutes.
Meanwhile, warm up your Beef Brisket or other leftover in the microwave. These glass nesting bowls (affiliate link) are great for warming things up in the micro – I just cover with a plate and I can see when they start bubbling.
No Brisket? Make extra and try some of these:
Shredded Chicken Joes
Mississippi Pot Roast
Fire Chicken
Rainbow Veggies
Pops Crispy Chicken
Cheesy Chicken
You can use ANY filling and ANY cheese. These bad boys are versatile.
Pile the filling in the now crispy potato skins before topping with shredded cheese. I used mozzarella with the brisket because it’s pretty flavorful already. Feel free to lighten these up even further with light cheese. Pop in the oven for another couple of minutes until the cheese melts.
I use this paddle shaped cutting board (affiliate link) to serve cheese with too, but it’s perfect for these little bites of goodness.
STILL No leftovers?
Traditional potato skins have cheese, bacon and sour cream, and they are fabulous. Use that as a basis for how to fill your appetizer! Any cheese, a little meat if you have it, some jalapenos or pickled banana peppers are great. Pepperoni? Ham? Even scrambled eggs work. Do you have a Doggy Bag in the fridge that has your name on it?
If your potatoes aren’t little, and you still want to use them for an appetizer, cut them into wedges after they are all done cooking. Add a side for dipping – sour cream for spicy chicken or marinara for pepperoni and cheese.
Four potatoes makes 8 skins. I used these as appetizers, but they make a fun side dish or even main course for a game night. Mix it up and have a couple different kinds.
The possibilities are endless.
Brisket Potato Skins
Ingredients
- 4 small Potatoes, any type
- 2 cups Leftover Brisket
- 1 tbsp Vegetable or Canola Oil
- 1 cup Mozzarella Cheese, shredded
- Salt & Pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Put cleaned, pierced, potatoes on baking sheet and cook for about 20 minutes, until soft.
- 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.
- Bake for an additional 10 minutes, then flip over the skins so they are flesh side down. Continue cooking for another 5 - 7 minutes until golden brown.
- Meanwhile, warm brisket in microwave for a few minutes until hot.
- Scoop brisket into potatoes and sprinkle with cheese.
- Cook additional 2 - 3 minutes until cheese is melted and bubbly. Serve immediately.
Have I mentioned lately how much I adore spuds? ♥
3 thoughts on “Brisket Potato Skins: Upcycled Leftovers”