Stuffed BBQ Baked Potatoes

Name: Stuffed BBQ Baked Potatoes (Elevated)
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 4
Cuisine: French
Ingredients: 4 Yukon Gold Potatoes; 3 lb Wagyu Beef Brisket; 2 tbsp Olive Oil; 1 tbsp Coarse Sea Salt; 1 tbsp Black Pepper-coarsely ground; 1 tbsp Smoked Paprika; 4 tbsp Butter; 4 tbsp All-Purpose Flour; 3 cups Whole Milk; 1 cup Gruyère Cheese-grated; 1/4 cup Parmesan Cheese-grated; 1/4 tsp Nutmeg; 1/4 tsp White Pepper; 2 tbsp Fresh Parsley-chopped; 1 tbsp Truffle Oil

⏱3h

👥4

🔥900 cal

Hard

🍽️French

🥗Keto

Luxurious baked potatoes filled with slow-smoked Wagyu beef brisket, topped with a rich Gruyère Mornay sauce, and finished with fresh herbs. A truly decadent and unforgettable dish.

4 Yukon Gold Potatoes

3 lb Wagyu Beef Brisket

2 tbsp Olive Oil

1 tbsp Coarse Sea Salt

1 tbsp Black Pepper-coarsely ground

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⏱3h

👥4

🔥900 cal

Hard

🍽️French

🥗Keto

Luxurious baked potatoes filled with slow-smoked Wagyu beef brisket, topped with a rich Gruyère Mornay sauce, and finished with fresh herbs. A truly decadent and unforgettable dish.

#potatoes #brisket #wagyu #luxury #dinner

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork.
Bake potatoes for 60-75 minutes, or until tender.
Prepare the brisket. Rub Wagyu Beef Brisket with olive oil, sea salt, black pepper, and smoked paprika.
Smoke brisket at 225°F (107°C) for 6-8 hours, or until internal temperature reaches 203°F (95°C). Let rest for at least 30 minutes before shredding.
Make the Mornay Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Gruyère Cheese, Parmesan Cheese, Nutmeg, and White Pepper until cheese is melted and sauce is smooth.
Once potatoes are cooked, carefully cut a slit down the center of each potato. Fluff the inside with a fork.
Stuff each potato with the shredded Wagyu brisket, then top with Gruyère Mornay sauce. Garnish with fresh Parsley and a drizzle of Truffle Oil. Serve immediately.

Ingredients

Potatoes
4 4 Yukon Gold Potatoes
Brisket
3 lb 1.36 kg Wagyu Beef Brisket
2 tbsp 30 mL Olive Oil
1 tbsp 15 mL Coarse Sea Salt
1 tbsp 15 mL Black Pepper-coarsely ground
1 tbsp 15 mL Smoked Paprika
Mornay Sauce
4 tbsp 60 mL Butter
4 tbsp 60 mL All-Purpose Flour
3 cups 720 mL Whole Milk
1 cup 115 g Gruyère Cheese-grated
1/4 cup 60 mL Parmesan Cheese-grated
1/4 tsp 1.25 mL Nutmeg
1/4 tsp 1.25 mL White Pepper
Garnish
2 tbsp 30 mL Fresh Parsley-chopped
1 tbsp 15 mL Truffle Oil

Equipment

Baking Sheet
Fork
Smoker
Saucepan
Whisk
Meat Thermometer

Instructions

Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork.
Bake potatoes for 60-75 minutes, or until tender.
Prepare the brisket. Rub Wagyu Beef Brisket with olive oil, sea salt, black pepper, and smoked paprika.
Smoke brisket at 225°F (107°C) for 6-8 hours, or until internal temperature reaches 203°F (95°C). Let rest for at least 30 minutes before shredding.
Make the Mornay Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and stir in Gruyère Cheese, Parmesan Cheese, Nutmeg, and White Pepper until cheese is melted and sauce is smooth.
Once potatoes are cooked, carefully cut a slit down the center of each potato. Fluff the inside with a fork.
Stuff each potato with the shredded Wagyu brisket, then top with Gruyère Mornay sauce. Garnish with fresh Parsley and a drizzle of Truffle Oil. Serve immediately.

Nutrition per serving

Calories 900