Venison Loaded Potato Skins Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

venison

🥗Healthier: lean beef

💰Cheaper: ground turkey

Ground turkey is a more affordable protein option.

Preheat the oven to 400°F (200°C).

Scrub the 6 russet potatoes clean and pierce them a few times with a fork.

Rub the potatoes with a drizzle of olive oil and sprinkle with salt.

Bake the potatoes directly on the rack or on a baking sheet for 50-60 minutes until fork tender.

Let the potatoes cool slightly, then slice each potato in half lengthwise.

Scoop out most of the insides, leaving about 1/4 inch of potato flesh to hold the filling.

Set aside the scooped potato filling in a bowl for later use, like making mashed potatoes.

Place the potato skins skin side down on a parchment paper lined baking sheet.

Brush the insides of the potato skins with olive oil and sprinkle lightly with salt.

Bake the potato skins for 10-15 minutes until the edges are crispy and golden brown.

Cook 4 slices of bacon in a pan over medium-high heat until brown and crisp, then remove from the pan and leave the grease.

Add 1/2 diced onion to the bacon grease and cook for a few minutes until softened and slightly browned.

Add 1 lb of ground venison to the pan and crumble it as it cooks until browned.

Add 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and salt and black pepper to taste to the venison, mixing until well combined.

Fill the hollowed potato skins with a couple spoonfuls of the seasoned venison.

Top the venison with about 1 1/2 cups of shredded cheddar cheese.

Crumble the cooked bacon and place it on top of the cheese.

Return the filled potato skins to the oven and bake for 10 minutes until the cheese is melted and bubbly.

Top the finished potato skins with a dollop of sour cream and chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens