Stuffed Idaho® Potato with Smoked Brisket and Litehouse® BBQ Ranch

Ingredients:

Baked Idaho® Potatoes:

  • 12 Idaho® potatoes
  • 24 fluid ounces ghee
  • 12 tablespoons kosher salt

Roasted Pepper Cheese Sauce:

  • 1½ cup milk
  • 1 cup heavy cream
  • 3 cups cheese, shredded (sharp cheddar, pepper jack, mozzarella, nacho cheese mix)
  • 1 teaspoon salt
  • 1 teaspoon salt
  • ½ teaspoon granulated garlic
  • ½ teaspoon cayenne pepper
  • 2 poblano peppers, roasted, rough chopped
  • 1 red pepper, roasted, rough chopped

Slow Smoked Brisket:

  • 20 pounds whole brisket, trimmed
  • 1 cup kosher salt
  • 1 cup coarse black pepper
  • ½ cup granulated garlic

Crispy Onions:

  • 1 yellow onion
  • 1 cup seasoned flour
  • 2 fluid ounces buttermilk

Whiskey BBQ Ranch:

  • 16 fluid ounces BBQ sauce base
  • 3 tablespoons brown sugar
  • 1½ teaspoons black pepper
  • ½ teaspoon salt
  • 3 fluid ounces whiskey
  • 16 fluid ounces Litehouse® Homestyle Ranch Dressing

To Assemble (per serving):

  • 1 baked Idaho® Potato
  • 2 fluid ounces roasted pepper cheese sauce
  • 6 ounces brisket, chopped
  • 2 fluid ounces whiskey BBQ ranch
  • 1 ounce crispy onions
  • 1 teaspoon parsley, chopped

Directions:

Baked Idaho® Potatoes:

  1. Coat washed potatoes with ghee and season with salt.
  2. Bake at 350°F for 1 hour or until the potatoes are fork-tender.
  3. Hold warm for no more than 2 hours.

Roasted Pepper Cheese Sauce:

  1. Pour the milk and heavy cream into a nonstick saucepan over medium heat.
  2. Once the mixture is warm add the cheese and seasonings. Stirring continuously as the cheese starts to melt.
  3. Add the roasted peppers and continue to stir.
  4. Once the cheese is melted, use an immersion blender to mince the peppers into the sauce.
  5. Hold until ready to serve. 

Slow Smoked Brisket

  1. Place brisket in a large hotel pan and cover with salt, pepper, and granulated garlic, making sure all surfaces are covered.
  2. Cover and place in the cooler for a minimum of 10 hours, or overnight.
  3. Place in the smoker and cook at 275°F for 8 hours.
  4. After 8 hours, wrap in butcher paper and foil and return to the smoker for 6-8 hours more, or until the brisket had reached 205°F.
  5. Remove from the smoker and let rest for one hour. Chop.

Whiskey BBQ Ranch:

  1. Place the BBQ sauce in the pot and lightly simmer over medium heat.
  2. Reduce the heat and whisk in the brown sugar, black pepper, and salt.
  3. Whisk in the whiskey and simmer for 10 minutes, continuing to stir so the sauce doesn't scorch.
  4. Once the sauce has slightly thickened place in a container and refrigerate.
  5. Once cooled, whisk in the ranch dressing and adjust seasoning if needed.

Crispy Onions:

  1. Cut the ends of the onions off and remove the skin.
  2. Make ⅛˝ slices to create thin rings.
  3. Dip slices in the seasoned flour then the buttermilk, then back in the flour.
  4. Place in a fryer at 350°F for 2½ minutes, or until crisp and golden brown. 

To Assemble:

  1. Slit the top of each potato and pinch the ends to open up the potato.
  2. Ladle 2 fluid ounces hot cheese sauce down the center of the potato, drizzling slightly over the edges.
  3. Top with 6 ounces chopped hot brisket.
  4. Drizzle with 2 fluid ounces whiskey bbq ranch sauce.
  5. Top with 1 ounce crispy onions, mounding as high as possible.
  6. Sprinkle with 1 teaspoon chopped parsley and serve.
Print Recipe

Yield: 12

Source:
Chef Jason Hernandez, Las Vegas, NV, Blade & Tine Culinary

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