|Hormel Fully Cooked Smoked Pulled Beef Brisket||553527||as needed|
|Grassland Butter||214676||8 Tbsp., softened|
|Santa Lucia 75% canola /25% Extra Virgin Olive Oil Blend||267741||1/2 cup|
|ProAct Green Onions||138884||1/3 cup, finely chopped|
|Diamond Crystal Kosher Salt||308709||to taste|
|Baron Spices Ground Black Pepper||280898||to taste|
|Kitchen Kleen Russet Potatoes||141800||6 ea., scrubbed|
|Prairie Farms Sour Cream||152297||1/4 cup|
|ProAct Parsley||129388||1/3 cup, finely chopped|
Preheat the oven to 450 degrees F. Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
Warm Pit-Smoked Pulled Beef Brisket as directed. Top baked potatoes with brisket, drizzle with sour cream and garnish with parsley.