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Baked Potato with Chopped BBQ Beef Brisket

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School Foodservice

Prep Time

20 Mins

Cook Time

90 Mins


Serves 80


  • 80 medium Potato, baked, flesh and skin, without salt
  • 2 4-5lb bag BBQ Chopped Beef Brisket ( TVP Eddy #4800-CN 4-5lb bags)
  • Butter or oil spray


  1. Wash potatoes and poke each potato with a fork several time. Spray the potatoes with oil/butter spray. Bake at 350 F for 1 hour.
    1. Pro tip: Don’t use foil in a conventional oven as the potatoes will steam. Foil is best used when the potatoes have direct contact with flames, such as on a barbecue or campfire. Instead, place the potatoes on a baking tray to allow the air to circulate so the skins go brown and crisp. Best if baked on a perforated sheet pan. Poke each potato with a foil several time and lightly spray each potato with an oil or butter.
  2. Put BBQ Beef in a steam table pan and place in a steamer for 20-30min until internal temperature reaches 165 F.
  3. When potatoes are fully cooked, cut a slice on top of each potato and slightly pull apart the halves. For best result, fluff up the inside of the potato with a fork before serving.
  4. Place 1/4 cup BBQ Beef on top of potato
  5. Recommend serving with sour cream, shredded cheddar cheese, and Goldfish crackers. Serve with cornbread, broccoli, baked beans, coleslaw, cooked greens, or orange wedges. Try this recipe with mashed potatoes too!

Meal Components:

1 cups of starchy vegetable, 1 oz meat/meat alternative


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Recipe By: Barbers Hill Indepentent School District - Director Susan LaBlanc

Nutrition Facts Per Serving









Vitamin C








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