Venison Twiced Baked Potatoes are a hearty twist to a classic twice baked potato that makes them a delicious meal on their own! They are incredibly easy to make, meaty, cheesy and always delicious.

a white plate with a cheesy stuffed potato with sour cream on top

Typically you find twice baked potatoes as a side dish but with the addition of tons of ground venison these ones of perfect on their own! Giving you all the flavours of a cheesy baked potato, filled with meat, these potatoes will be a crowd pleaser for everyone.

To make these potatoes, you start by simply roasting some russet potatoes whole until tender. Then, you scoop out the insides and mash that together with some ground venison, onions, garlic, cheese and sour cream. Take that mixture and pile it high in the potato skins, top them with extra cheese and bake until gooey. A dollop of sour cream is all these need for serving but you can also add other toppings like green onions or bacon.

I love these venison twice baked potatoes because they are incredible simple yet so tasty. They are a great dish to prep in advance , then freeze or refrigerate become baking. This makes them awesome for any kind of entertaining whether it be a dinner part or a potluck.

a baking dish of cheesy stuffed potatoes

Tips for Making Perfect Venison Twice Baked Potatoes

Make sure you use a russet potato and not something like a yellow or Yukon gold. The russets have a tougher skin which helps hold the twice baked potatoes together.
When you are scooping out the inside of the potatoes, you want to get as much out as you can without the skins breaking. This will ensure you have a nice deep whole to fill with all that filling.
Always taste the filling after you have mixed it all together before stuffing the potatoes. That way you can adjust any salt, pepper, or the sour cream to your liking before baking them.

Venison Twice Baked Potato Ingredients

Russet Potatoes– I like to get nice big ones so there is a ton of room to stuff them.

Ground Venison– This can be venison, moose, elk, beef etc.

Onion– White or yellow onion is fine.

Garlic– Fresh minced as always.

Cheese- This can be a cheese of your choice. I like an orange cheddar and an aged white cheddar.

Sour Cream– If you prefer you can sub this with plain greek yogurt.

Butter– Salted or unsalted works.

Paprika– This adds a subtle warm flavor.

Dried Oregano– Just a pinch.

Chili Flakes– These are optional, but I love a little kick.

Toppings– Any baked potato toppings you like can be served with these. Sour cream, green onion, parsley, bacon etc.

The Steps

Preheat your oven to 400F.
Start by rinsing and drying the potatoes, then season with a drizzle of olive oil and some salt and pepper on all sides.
Place them on a baking sheet and use a fork to poke a few holes on top of each potato.
Bake for about an hour or until fork tender, then remove from the oven and let cool for a few minutes.
Next, add the onions and garlic to a skillet with a drizzle of oil. Cook over medium heat for 3-4 minutes.
Then add in the ground meat, paprika, oregano, salt and pepper and brown until cooked through. Remove from heat.
Take the cooked potatoes and slice them in half lengthwise. Scoop the center of each half out using a spoon and adding all of that potato you are scooping out into a large bowl.

Now, add the sour cream and butter to the bowl of potato, and mash until smooth.
Once smooth, stir in the ground meat mixture, garlic powder, half of the shredded cheese, and a pinch of chili flakes.
Stir the mixture until well combined, then taste and add any more salt and pepper if needed.
Finally, take that meat and potato filling and spoon it into the potato skins, filling them nice and full.
Sprinkle the remaining cheese over top, then place them back in the oven at 400F for about 10-15 minutes.

a baking dish of potatoes with a meat and potato filling

Serve the twice baked potatoes with sour cream and any of the additional toppings you like. Enjoy!

a twice baked potato with meat and sour cream on a white plate

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more easy venison recipes to try!?

https://cmbarndominium.com/easy-cilantro-lime-venison-pasta-salad/

https://cmbarndominium.com/high-protein-venison-street-corn-bowls/

https://cmbarndominium.com/the-best-creamy-venison-steak-caesar-wraps/

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Cheesy Venison Twice Baked Potatoes



				
				Yield: 
				8 potato halves 
			
	
						
				Prep Time: 
				15 minutes 
			
					
				Cook Time: 
				1 hour 15 minutes 
			
					
				Total Time: 
				1 hour 30 minutes 
			
			

		
			Soft and cheesy twice baked potatoes filled with a hearty ground venison, potato and sour cream filling. A perfect easy meal.
		
		
	
	
		
	
			

				
		Ingredients

											
									
						4 large russet potatoes					
									
						1 1/2 lbs ground venison or other ground wild game meat					
									
						1/2 a white onion finely diced					
									
						4 cloves minced garlic					
									
						1/2 tsp paprika					
									
						1 ts each salt & pepper					
									
						1/4 tsp dried oregano					
									
						3 tbsp sour cream					
									
						3 tbsp butter					
									
						3 tbsp milk					
									
						pinch of chili flakes					
									
						1/2 tsp garlic powder					
									
						1 1/4 cup shredded cheddar cheese					
							
												Toppings
						
									
						sour cream					
									
						green onions					
									
						bacon pieces					
									
						chopped parsley					
							
			
		
		
		Instructions
		Preheat your oven to 400F. 
Start by rinsing and drying the potatoes, then season with a drizzle of olive oil and some salt and pepper on all sides. 
Place them on a baking sheet and use a fork to poke a few holes on top of each potato. 
Bake for about an hour or until fork tender, then remove from the oven and let cool for a few minutes. 
Next, add the onions and garlic to a skillet with a drizzle of oil. Cook over medium heat for 3-4 minutes. 
Then add in the ground meat, paprika, oregano, salt and pepper and brown until cooked through. Remove from heat. 
Take the cooked potatoes and slice them in half lengthwise. Scoop the center of each half out using a spoon and adding all of that potato you are scooping out into a large bowl. 
Now, add the sour cream and butter to the bowl of potato, and mash until smooth. 
Once smooth, stir in the ground meat mixture, garlic powder, half of the shredded cheese, and a pinch of chili flakes. 
Stir the mixture until well combined, then taste and add any more salt and pepper if needed. 
Finally, take that meat and potato filling and spoon it into the potato skins, filling them nice an full. 
Sprinkle the remaining cheese over top, then place them back in the oven at 400F for about 10-15 minutes. 
Serve the twice baked potatoes with sour cream and any of the additional toppings you like. Enjoy!
	
	
		Notes
		
			
* This recipe can easily be doubled if you are serving a crowd. 
* To make these ahead of time, follow steps 1 through 11. Freeze or refrigerate the stuffed potatoes then remove, add cheese and bake until hot all the way through. 
* If you do not have wild game you can use ground beef or even ground chicken. 

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Dinner

Cheesy Venison Twice Baked Potatoes

Tips for Making Perfect Venison Twice Baked Potatoes

Venison Twice Baked Potato Ingredients

The Steps