Ingredients
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Directions
- For the potato, toss with oil of your choice and sprinkle with salt and pepper. Wrap with foil and bake for 1 hour - 1½ hours. When done, remove from oven and chill down in the cooler.
- For the brisket chili, heat up to directions on the package and reserve hot.
- For the plate, remove the potato from cooler and cut into 8 wedges, careful not to break. Fry at 350° until golden brown and crispy. Lay on the plate or pan. Ladle the brisket chili and garnish with cheese, sour cream, and green onions. Enjoy!!
Ingredient availability varies by location*
Chef Notes
The brisket chili used here is very versatile and this is just one way to use and add value to your menu. Think of other uses such as burger toppers, loaded nachos, add to mac n' cheese, and great for a smokey addition to a hotdog.
