VenisonMain Dishes

Venison Philly Potato Skins

Name: Venison Philly Potato Skins
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Venison
Ingredients: 4 Russet potatoes Seasoned with olive oil and all purpose seasoning; 1 lb Venison steak Thinly sliced against the grain; 1/8 cup Worcestershire sauce For venison marinate; 1/8 cup Dales marinate (or your favorite steak marinade) For venison marinate; Seasoning: Salt, Pepper, Garlic powder For venison marinate; 1 Onion, diced; Butter, sour cream, 4 oz shredded cheddar, milk, Cajun seasoning, salt, and pepper. For mashed potatos; 1/2 Stick of butter For quick cheese sauce; 1 tbsp Flour For quick cheese sauce; 1 cup Milk For quick cheese sauce; 8 oz Shredded cheddar cheese For quick cheese sauce; Salt and pepper to taste For quick cheese sauce; Oil for frying

Golden potato skins stuffed with creamy potatoes, juicy venison, and topped with a rich cheddar cheese drizzle.

Prep Time

10m

Cook Time

80m

Total Time

90m

Servings

Rating

Not rated

Golden potato skins stuffed with creamy potatoes, juicy venison, and topped with a rich cheddar cheese drizzle.

Ingredients

4 Russet potatoesSeasoned with olive oil and all purpose seasoning

1 lb Venison steakThinly sliced against the grain

1/8 cup Worcestershire sauceFor venison marinate

1/8 cup Dales marinate (or your favorite steak marinade)For venison marinate

Seasoning: Salt, Pepper, Garlic powder For venison marinate

1 Onion, diced

Butter, sour cream, 4 oz shredded cheddar, milk, Cajun seasoning, salt, and pepper.For mashed potatos

1/2 Stick of butterFor quick cheese sauce

1 tbsp FlourFor quick cheese sauce

1 cup MilkFor quick cheese sauce

8 oz Shredded cheddar cheeseFor quick cheese sauce

Salt and pepper to tasteFor quick cheese sauce

Oil for frying

Instructions

0 of 7 complete

Wash the potatoes, rub with olive oil, season with all-purpose seasoning, wrap in foil, and bake at 400°F for 1 hour.

Thinly slice the venison against the grain and marinate with Worcestershire sauce, Dale's (or favorite steak marinade), salt, pepper, and garlic powder while the potatoes cook.

Sauté the diced onion for a couple of minutes, add the venison, and cook to your preferred doneness.

Cut the baked potatoes in half and scoop the insides into a bowl, leaving a sturdy shell. Mix the potato with butter, sour cream, shredded cheddar, milk, Cajun seasoning, salt, and pepper until smooth and creamy. Everyone may have different amounts of potato filling, so adjust the ingredient measurements as needed.

Fry the potato skins at 350°F until golden brown and floating, or air fry at 400°F for 10–12 minutes.

Make the cheese sauce by melting the butter, whisking in the flour for 2 minutes, slowly adding the milk, then stirring in the cheddar until smooth. Season with salt and pepper.

Fill each potato skin with the mashed potato mixture, top with the venison and onions, drizzle with the cheese sauce, and serve hot.

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