Desert Oak Barbecue: El Paso Stuffed Potato

Desert Oak Barbecue: El Paso Stuffed Potato

Visit Food Network for the Desert Oak Barbecue: El Paso Stuffed Potato Recipe

Check out Desert Oak Barbecue and come back to see my experience making this recipe.

Ingredients: 
1 large russet potato

1 tablespoon salted butter 

1/2 teaspoon kosher salt 

1/2 teaspoon ground black pepper 

1/3 cup shredded Cheddar

1 tablespoon sour cream 

Chopped fresh chives, for sprinkling 

1/2 cup Beans, recipe follows

1/4 pound Smoked Brisket

1 Jalapeno Toreado,

Directions: 

To make a delicious loaded smoked potato, start by preparing your smoker or preheating your oven to 300 degrees F. Rinse your potato thoroughly and wrap it in aluminum foil. Place it in the smoker and smoke for 3 hours. Once it's done, roll the potato on the counter to soften it up. Open the foil and cut a slit down the center of the potato. Layer it with butter, salt, pepper, cheese, sour cream, chives, Beans (recipe here) and Brisket (recipe here) and top it off with Jalapeno Toreado (see below). Enjoy your delicious loaded smoked potato!

For the Jalapeno Toreado, brown the jalapenos in a cast-iron skillet on medium-high heat until soft, which should take about 10 minutes. Then remove them to a bowl. In a separate bowl, add soy sauce, lime juice, and onions. Toss the jalapenos in the marinade and refrigerate overnight.