Loaded Potato Bites
These loaded potato bites are unapologetically amazing! Crispy potatoes with smoked brisket, covered in queso that are rib-sticking delicious.
Prep Time45 minutes mins
Cook Time8 minutes mins
Course: Appetizer, barbecue, BBQ, Side Dish
Cuisine: American
Keyword: brisket, jalapeno, potato
Servings: 2
Calories: 804kcal
- 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!
Calories: 804kcal | Carbohydrates: 40g | Protein: 20g | Fat: 63g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 791mg | Potassium: 1139mg | Fiber: 3g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 22mg | Calcium: 152mg | Iron: 3mg