Burnt Ends Twice-Baked Potato

Name: Burnt Ends Twice-Baked Potato
Cook time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups cooked brisket burnt ends, chopped; 1 cup of your favorite KC barbecue sauce; ¼ cup brown sugar; ¼ cup honey; ¼ cup apple cider vinegar; 2 tablespoons butter; 3 large russet potatoes; 1 tbsp olive oil or butter (for greasing); 2 cups shredded cheddar cheese, plus ¼ cup reserved; 1 cup shredded Monterey Jack cheese; 1 cup heavy cream; ½ cup sour cream; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp smoked paprika; 1 tsp kosher salt; ½ tsp black pepper; Optional: chopped chives or scallions for garnish

Recipe By

Fey&Mark

PublishedDec 22, 2025

#Apple#Brown sugar#Butter#Cheddar cheese#Cheese#Garlic powder#Heavy cream#Honey#Onion#Paprika#Potato#Sauce#Scallion#Sour cream

What You Need

Ingredients

Serving Multiplier

Ingredients

013 cups cooked brisket burnt ends, chopped
021 cup of your favorite KC barbecue sauce
03¼ cup brown sugar
04¼ cup honey
05¼ cup apple cider vinegar
062 tablespoons butter
073 large russet potatoes
081 tbsp olive oil or butter (for greasing)
092 cups shredded cheddar cheese, plus ¼ cup reserved
101 cup shredded Monterey Jack cheese
111 cup heavy cream
12½ cup sour cream
131 tsp garlic powder
141 tsp onion powder
15½ tsp smoked paprika
161 tsp kosher salt
17½ tsp black pepper
18Optional: chopped chives or scallions for garnish

Step by Step

Instructions

01
Preheat the grill or smoker to 225º. You can get your burnt ends, which are the outside portions of the point from a brisket, by making our overnight brisket recipe and saving the burnt ends (https://thegrilldads.com/recipes/overnight-brisket/). Chop them into one-inch cubes and put in a foil pan with the bbq sauce, sugar, honey, butter and vinegar. Mix them around and cover with foil. Put them on the grill for about an hour, or until the burnt ends are heated through and the sauce is sticky. Keep warm.
02
Preheat grill to 375°F. Rub the potatoes in oil and salt and wrap in foil. Cook until tender (about 75 minutes, internal temp of 205º).
03
In a large bowl, mix half of the heavy cream, sour cream, cheese (minus the ¼ cup reserved), garlic powder, onion powder, smoked paprika, salt, and pepper. Cut the potatoes in half, scoop out the potato while keeping the skins in tact, and add them to the bowl. Season with salt and pepper. Add more of the heavy cream if they are dry. Adjust the salt level as needed.
04
Fill the skins with potato mixture and bake indirect in the grill until heated through. Crisp on the skin and come browning on the potato is ideal.

Community Score

4.0

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