Brisket Potato Skins
Servings: 4 servings
Brisket Potato Skins are upcycled leftovers that are easy, crispy appetizers fully loaded with goodness. These twice-baked skins avoid the fryer but not the taste!
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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.