| Ingredient | ULF # | Portion |
|---|---|---|
| Austin Blues 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.
