Entrée: United States – Burnt Ends Barbecue Platter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 1 hr

Total 1 hr 5 min

Ingredients

4 large baking potatoes
2 cups (160 g) chopped brisket burnt ends
1 1 / 2 cups (170 g) shredded sharp cheddar cheese
1 cup (240 ml) sour cream
4 tbsp (60 g) unsalted butter
4 slices bacon, cooked and crumbled (optional)
2 tbsp (8 g) chopped chives or green onions
Salt and black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake directly on the rack 45–60 minutes until tender.
2. Meanwhile, warm chopped burnt ends in a skillet over low heat.
3. When potatoes are done, cut a slit lengthwise and carefully press ends to open; fluff the insides with a fork and mix in butter, salt, and pepper.
4. Spoon warmed burnt ends into each potato, then top with shredded cheddar so it melts from the heat.
5. Add a dollop of sour cream, sprinkle crumbled bacon (if using) and chopped chives. Serve hot.