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+ servings
Loaded potato bites on a black plate.
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5 from 1 vote

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
Cook Time8 minutes
Course: Appetizer, barbecue, BBQ, Side Dish
Cuisine: American
Keyword: brisket, jalapeno, potato
Servings: 2
Calories: 804kcal

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

  • 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!

Nutrition

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