We're gonna do a deep dish stuffed potato with brisket.
I have a tray with my bacon liner.
You can use a wire metal rack.
This is literally my baking pan
and I lined it with a little foil so it's easier to clean.
You just want a slotted surface
so you can bake your bacon and the fat drips away.
So we're gonna bake our bacon.
The oven's still nice and hot
from roasting and cooling our potatoes.
I dialed it back.
I roasted the potatoes at 425.
425, rack at center.
I dialed it back a hair, 375, 400
to bake our bacon until crisp.
You don't have to turn it.
I wrapped and roasted our scrubbed potatoes
'cause I eat the skin too.
It's filled with great nutrients.
I wrapped and roasted the potatoes for a solid hour.
These are big russet potatoes.
I scrubbed the skin as I said because I eat it
and I seasoned the skins with salt and pepper
and a little spray of canola or olive oil
from non-aerosol spray oil container really lightly
then I scoop them out and as you can see,
I lightly toast them again in the oven.
So now we have our boats and our tops.
Don't throw these away.
These are delicious.
We'll just put a little cheese on these
but we're gonna deep stuff the rest of the gang here.
I have five potatoes 'cause I have five big boys.
Normally I make foursies
'cause I only cook for two to four people.
Okay, so over here I have the insides.
I scooped out the insides of our roasted potatoes.
As soon as they were cool enough to handle,
potatoes are still a little warm, okay,
a little warm to the touch.
I mash 'em up.
Add about a half a cup, maybe two thirds,
I don't really measure, warm milk
and a couple good size pats of butter.
We're gonna use some sour cream or creme fraiche, boom,
about a third to a half cup
and I'm gonna add about two tablespoons
of prepared horseradish
and a good solid quarter cup of scallion.
Little salt and pepper in there.
So we're gonna mix in our sour cream and our scallions.
I used beef bone broth, about a half a cup
and about, oh, a quarter up to a third of a cup
of something to flavor it.
Now, this is like a very basic barbecue base.
All you have to do is melt a few tablespoons each
of light brown sugar and cider vinegar together
then add a little tomato puree, tomato sauce
or tomato ketchup and some Worcestershire sauce
and you have the building blocks of a barbecue base
and then I add cayenne pepper sauce for heat.
So it's tomatoey and peppery.
You can use any store-bought sauce you like
and you can use just broth if you want these to be very mild
and you just put that in there
and let it heat through a little bit.
Why are we doing that?
To moisten it up 'cause obviously this is leftover,
to give it a little extra flavor in this case
'cause we did add in extra sauce
and to keep the oven time down to a limit
'cause those taters are still warm.
So now we're gonna take our tray which is still warm
with our lightly browned empty boats, our potato skin boats
and you can do this potatoes first, beef on top
or vice versa, beef on the bottom, potatoes on top.
Really up to you.
So we'll do a little mix up here.
We'll do potatoes on the bottom for a couple and beef on top
and we'll do beef on the bottom for a couple
just to mix it up.
The lids as I said, the skins, these things, right,
we're not deep frying.
We're just baking them along.
We're gonna serve those two but just with cheese up on top
kinda like potato nacho.
So our first two deep dish with our horseradish potatoes.
We're gonna top with some brisket
and then we're gonna fill a couple of those deep dish boats
with brisket and top them with potato.
Okay, now we're gonna top our super stuffers
with some shredded cheddar
and we're gonna put some cheddar on our empty skins.
Get the taters in and let the cheese melt
and the potatoes heat back through.
Those are some deep dish potatoes.
Okay, now we're gonna go to topping town.
In we go with our, it's a shame to call these bacon bits,
our bacon bites I guess you'd call 'em.
Bacon bites.
And our scallions.
Got some pickled jalapenos going on.