This yummy ground venison recipe is a cross between Shepherd’s Pie and Twice-Baked potatoes. Sound delicious? It is! I usually make these stuffed potatoes in the winter for dinner, although they’d make a great venison appetizer for a football game too.
Recipe: Twice Baked Venison Potatoes
- 6 large Russet potatoes
- 2 tablespoons butter
- 1 pound ground venison, browned
- 1/2 large onion, chopped finely
- 2 eggs, lightly beaten
- 4 tablespoons BBQ sauce
- 1 teaspoon salt
- ground black pepper to taste
- 12 thin slices cheddar cheese
- 2 teaspoons dried parsley
- Bake the potatoes and let cool.
- Slice the potatoes in half lengthwise. Scoop out the insides, leaving the skins as shells. Place shells in a baking dish and set aside.
- Preheat oven to 400.
- In a large mixing bowl, mash the potatoes with the butter.
- Stir in the venison, eggs, BBQ sauce, salt, and pepper and mix thoroughly.
- Spoon the mixture into the potato shells and bake for 30 minutes. Remove from the oven.
- Place a slice of cheese on each potatoes and sprinkle with parsley. Place back in over until cheese melts.
You may want to add more butter and/or cream to the mashed potatoes…it depends on you preference.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: USA (General)
Microformatting by hRecipe.