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Crispy Loaded Baked Potato Skins with Pulled Brisket and Jalapeño

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These crispy loaded baked potato skins feature smoky pulled brisket, melty cheese, and fresh jalapeños for a perfect game day snack with a spicy kick and satisfying crunch.

Ingredients

Scale
  • 4 medium to large russet potatoes
  • 2 tablespoons olive oil, divided
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups pulled brisket, shredded
  • 1 ½ cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1–2 fresh jalapeños, thinly sliced (seeds removed for less heat)
  • 2 tablespoons green onions, finely chopped
  • Sour cream, for serving (optional)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the russet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape.
  3. Rub each potato with 1 tablespoon olive oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet. Bake for about 45-55 minutes, until the potatoes are tender when pierced with a fork.
  4. Remove the potatoes from the oven and let them cool just enough to handle. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about ¼ inch (6 mm) of potato on the skin to keep them sturdy.
  5. Brush the potato skins with the remaining 1 tablespoon olive oil on both sides. Season with salt, pepper, smoked paprika, and garlic powder.
  6. Place the skins on a baking sheet lined with foil or parchment paper, skin side down. Bake at 400°F (200°C) for 15 minutes to firm up and crisp the skins.
  7. Remove the skins and flip them over. Fill each with a generous layer of pulled brisket, then sprinkle the shredded cheddar and Monterey Jack cheese evenly on top.
  8. Add sliced jalapeños on top of the cheese, adjusting the amount based on your heat preference.
  9. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the jalapeños have softened slightly.
  10. Remove from the oven and sprinkle chopped green onions over the top. Serve immediately with sour cream on the side for dipping.

Notes

Bake the potato skins twice—once to crisp and once after adding toppings—to achieve the perfect crunch. Use a wire rack if available to improve crispiness. If skins brown too quickly during the second bake, tent loosely with foil. For less heat, remove jalapeño seeds or substitute with milder peppers like poblanos. Leftover skins can be refrigerated and reheated in the oven to restore crispness. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: baked potato skins, pulled brisket, jalapeño, game day snack, crispy potato skins, loaded potato skins, appetizer, comfort food

Find it online: https://jodierecipes.com/crispy-loaded-baked-potato-skins-with-pulled-brisket-and-jalape-n-o-recipe-easy-and-perfect-for-game-day/