These Texas Longhorn Loaded Potato Skins are a bold, flavor-packed appetizer that will instantly transport you to the heart of the Lone Star State, making them perfect for sports fans, BBQ enthusiasts, and anyone who craves a hearty, indulgent bite. With a perfect balance of spicy jalapeños, smoky brisket, tangy BBQ sauce, and rich sharp cheddar cheese, these potato skins offer a complex flavor profile that satisfies multiple taste cravings in one dish. The crispy potato base provides a sturdy foundation for the tender smoked brisket and crisp bacon, while the sour cream and green onions add a cool, fresh contrast to the robust, savory elements. Whether you're hosting a game day party, tailgate, or simply looking to impress with a quintessential Texas-inspired appetizer, these loaded potato skins are sure to be a crowd-pleasing showstopper that combines comfort food with gourmet flair.
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Ingredients
1/2 lb(s) smoked brisket, chopped
2 cup(s) sharp cheddar cheese, shredded
6 bacon, cooked and crumbled
1/4 cup(s) Texas BBQ sauce
1 tbsp(s) Texas-style rub
Instructions
1. Preheat the oven to 400°F (200°C).
2. Wash the russet potatoes thoroughly and pat them dry with paper towels.
3. Pierce each potato several times with a fork to allow steam to escape during baking.
4. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
5. Remove the potatoes from the oven and let them cool for about 10 minutes until they are comfortable to handle.
6. Cut each potato in half lengthwise and carefully scoop out the inside, leaving a thin layer of potato attached to the skin (about 1/4 inch thick).
7. Brush the potato skins inside and out with melted butter and sprinkle with Texas-style rub.
8. Place the potato skins cut-side up on a baking sheet and return to the oven for 10 minutes to crisp up.
9. Remove the potato skins from the oven and fill each with chopped smoked brisket.
10. Top the brisket with shredded sharp cheddar cheese.
11. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted.
12. Remove from the oven and top with crumbled bacon, sliced green onions, and sliced jalapeños.
13. Drizzle Texas BBQ sauce over the loaded potato skins.
14. Add a dollop of sour cream on top or serve it on the side.
15. Serve immediately while hot and enjoy.
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