Description
Ultra-crispy fried potato skins stuffed with creamy, cheesy brisket filling and finished with a cool, tangy jalapeño ranch for a bold, crowd-pleasing appetizer.
Ingredients
1.5 lbs finely chopped brisket
1 cup smoked beef bits
2 small jalapeños, diced
8 oz cream cheese, softened
1/4 cup shredded cheddar cheese
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
6–8 russet potatoes, fully baked
Chopped scallions, for garnish
Frying oil (neutral, high smoke point)
2.5 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon diced pickled jalapeños
1 tablespoon pickling juice
1.5 teaspoons garlic powder (for ranch)
1 teaspoon black pepper (for ranch)
Buttermilk, to desired consistency
Salt, to taste (for ranch)
Instructions
- Fully bake the russet potatoes until tender. Let cool slightly, cut lengthwise, and scoop out most of the flesh, leaving sturdy skins. Lightly season the insides with salt.
- Heat frying oil to 350°F (175°C). Fry the potato skins for 2–4 minutes until golden and crispy. Remove and let cool briefly.
- In a bowl, mix brisket, smoked beef bits, diced jalapeños, cream cheese, cheddar cheese, salt, black pepper, and garlic powder until well combined.
- Spoon the filling into the fried potato skins and top with extra cheese or smoked beef bits if desired.
- Preheat smoker to 325°F for indirect heat. Place filled potato skins inside and cook for 10–15 minutes until cheese is melted and filling is hot.
- While the skins cook, whisk together sour cream, mayonnaise, diced pickled jalapeños, pickling juice, garlic powder, black pepper, salt, and enough buttermilk to reach a pourable consistency.
- Remove potato skins from heat and let cool for 5 minutes.
- Garnish with chopped scallions and serve with jalapeño ranch on the side or drizzled over the top.
Notes
Russet potatoes work best because their skins crisp well.
Baking the skins instead of frying is possible for a lighter option.
Prep skins and filling ahead, then assemble before serving.
Reheat in an oven or air fryer to maintain crispness.
Adjust jalapeños to control heat level.
Nutrition
- Serving Size: 1 portion
- Calories: 720
- Sugar: 4g
- Sodium: 980mg
- Fat: 46g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 125mg
