Twice Baked Venison Potatoes

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twice baked venison potatoesThis 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


  1. Bake the potatoes and let cool.
  2. Slice the potatoes in half lengthwise. Scoop out the insides, leaving the skins as shells. Place shells in a baking dish and set aside.
  3. Preheat oven to 400.
  4. In a large mixing bowl, mash the potatoes with the butter.
  5. Stir in the venison, eggs, BBQ sauce, salt, and pepper and mix thoroughly.
  6. Spoon the mixture into the potato shells and bake for 30 minutes. Remove from the oven.
  7. Place a slice of cheese on each potatoes and sprinkle with parsley. Place back in over until cheese melts.

Quick Notes

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.

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