Another killer BBQ party appetizer recipe idea! These brisket volcano stuffed potatoes are quick to put together and will make your mouth water the moment they come off the pit!
Big thanks to Kaiden Blake (@kbs_outdoor_kitchen) for sharing this cool appetizer recipe with the community.
Let's get going! Cooking an appetizer should never take too long, so we'll keep things simple with this one. To prep the potatoes, wash them and cut the thick end off (about 1/4th of each potato).
Next, give a rack or cookie sheet a brushing with olive oil to make sure they don't stick. Place the potatoes on it with the cut end facing down. Brush with olive oil as well, and place the rack/cookie sheet on a smoker preheated to 350ºF (177ºC).
Let the potatoes cook until they soften enough, then pull them off the heat. Once they cool down a bit, cut the other end off, and hollow each one out. You want to leave the bottom intact, to end up with something you can stuff.
Now we're getting to the fun part! Grab a large bowl and add the brisket, sour cream, jalapenos, shredded cheese, and cream cheese. Season with Killer Bee Honey to taste, and mix to combine.
For the next step, wrap each potato with 2 pieces of bacon - secure with a grill pin or toothpick. Place the bacon wrapped potatoes back on the smoker (or in the oven) and crank the temp up to 400ºF (204ºC). Cook until the bacon is crispy to your taste.
Finally, once the bacon is done, stuff each hollowed out potato with your cheesy, creamy brisket mixture. Place the stuffed volcano potatoes on the cooker for an additional 10 minutes, and they are good to go!
Once again, thanks to Kaiden Blake (@kbs_outdoor_kitchen) for sharing this cool appetizer recipe with us - we love seeing those clever twists on recipes.
Catch you on the next recipe!
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