Loaded Potato Bites

🧂 Ingredients

• 2 Baked potatoes

  Russet
• 4 oz Brisket

  Smoked, warmed
• 3 cups Vegetable Oil

  For frying potatoes
• 1/3 cup Queso cheese

  Your favorite store-bought
• 1 Green onion

  Thinly sliced
• 1 Jalapeno

  Diced
• 1/2 tsp Salt
• 1/4 tsp Freshly ground black pepper

Instructions

• 1 Bake two medium-sized russet baked potatoes (or use leftover ones if you have
  them).
• 2 Remove the baked potatoes from the oven or air fryer and cut them in half
  lengthways. Allow them to cool to room temperature.
• 3 When the potatoes have cooled, break them into bite-sized pieces using your
  hands.
• 4 Heat the oil to medium-high heat in a large skillet.
• 5 While the potatoes are cooking, dice up one jalapeno and one green onion.
• 6 When the potatoes are about done, warm the leftover brisket and melt the queso
  dip.
• 7 When the potatoes are done frying to a nice golden brown, about 6 minutes,
  remove them from the grease and place them on a paper towel-covered plate, bowl,
  or baking sheet to drain.
• 8 While still hot, season with salt and freshly ground black pepper.
• 9 Plate the fried potatoes and top with the warmed leftover brisket. Pour the
  queso cheese over the brisket and fried potatoes.
• 10 Garnish with the diced green onion and jalapeno.
• 11 Serve and enjoy!

Nutrition Info