Loaded Potato Bites Recipe
These loaded potato bites are not your cute, baked, perfectly round appetizer bites. Instead, this is a jet-fueled, biker-gang-in-your-face, perfectly decadent, calorie-laden dish.
It’s also a perfect dish for any of that leftover brisket.
Each bite brings the crunch of potato, the smoky goodness of the brisket, and the smoothness of the queso cheese, with green onion and jalapeno cutting through it all.
Loaded Potato Bites Recipe
I’m not going to lie. These are unapologetically fattening. But man, are these loaded potato bites good!
Next time you smoke that brisket, save a bit of it and try these the next day. Honestly, I’d eat this for breakfast!
Super easy to put together and outside of getting the potatoes ready, super fast to the table.
Leftover Beef Brisket
Yes, I am sure that most people who smoke briskets more than once have found that there is a fair amount of brisket left over.
We have made use of ours several ways over the years. We have done brisket tacos, brisket baked beans, and brisket breakfast hash. Always delicious.
The brisket sandwich with a shot of BBQ sauce is always good, especially on fresh-baked bread. Brisket nachos have happened more than once.
When we have our fill of brisket, we’ll mix the flat and the point and store the meat in 8oz portions, so we’re good to go when the hankering hits us.
As I write this, I am thinking about a brisket chili, something I haven’t tried before but now has to happen.
But these loaded potato bites took me by surprise. I am unsure if it was because it was new to me or something else.
I loved all the textures I was getting. Crunchy, creamy, a bit of spice, smoke: it was delicious, and now my stomach is growling again!
Ingredients For Loaded Potato Bites
Nothing out of the ordinary here. It still amazes me how some dishes work so well with so few ingredients.
- Baked Potatoes (Russet)
- Vegetable oil
- Queso cheese
- Jalapeno pepper
- Green onion
- Salt and pepper
How To Make Loaded Potato Bites With Leftover Brisket
We’re not going to go into how to smoke a brisket. We’re going to assume you have some leftovers.
I will note that we mix the flat and the point of the brisket. Mixing is optional.
Bake two medium-sized russet baked potatoes (or use leftover ones if you have them). You can toss them into the oven or use an air fryer. We love using our air fryer for baked potatoes. Forty-five minutes at 390 degrees Farhenheit does the trick.
Remove the baked potatoes from the oven or air fryer and cut them in half lengthways. Allow them to cool to room temperature.
When the potatoes have cooled, break them into bite-sized pieces using your hands. Yes, you could cut them but using your hands create nooks and crannies that fry up nicely.
Heat the oil to medium-high heat in a large skillet. We used a 12-inch skillet and 3 cups of vegetable oil. If you have another medium (deep fryer, etc.), feel free to use that.
While the potatoes are cooking, dice up one jalapeno and one green onion.
When the potatoes are about done, warm the leftover brisket and melt the queso dip.
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-lined plate, bowl, or baking sheet to drain.
While still hot, season with salt and freshly ground black pepper.
Plate the fried potatoes and top with the warmed leftover brisket. Pour the queso cheese over the brisket and fried potatoes.
Distribute evenly, so the cheese gets all over the brisket and potatoes.
Garnish with the diced green onion and jalapeno.
Serve and enjoy your loaded potato bites!
- Sour cream
- Diced tomatoes
- Red onion
So easy and so good. Each bite is cheesy, smoky, crunchy goodness. This recipe is enough to feed a couple of hungry folks, so double up if needed.
You can mess with this recipe if you like. For example, replacing the brisket with some chopped pork would be awesome. Also, seasoning the fries with a favorite fry seasoning would be good. Using red onion instead of green onion is another great option.
You could also make your own queso dip if you were so inclined. We thought about using our own but decided on store-bought to make this recipe easy.
Now there is another delicious item added to the leftover brisket recipes list.
Try it. You’ll be happy that you did!
Other Smoking Recipes
- Fall-Apart Smoked Chuck Roast Recipe
- Smoked Meatloaf Recipe
- Double Bone-In Smoked Pork Chops
- Smoked Pork Shoulder Recipe
- How To Smoke A Whole Chicken
Loaded Potato Bites
- 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
- Bake two medium-sized russet baked potatoes (or use leftover ones if you have them).
- Remove the baked potatoes from the oven or air fryer and cut them in half lengthways. Allow them to cool to room temperature.
- When the potatoes have cooled, break them into bite-sized pieces using your hands.
- Heat the oil to medium-high heat in a large skillet.
- While the potatoes are cooking, dice up one jalapeno and one green onion.
- When the potatoes are about done, warm the leftover brisket and melt the queso dip.
- 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.
- While still hot, season with salt and freshly ground black pepper.
- Plate the fried potatoes and top with the warmed leftover brisket. Pour the queso cheese over the brisket and fried potatoes.
- Garnish with the diced green onion and jalapeno.
- Serve and enjoy!