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Venison Steak Potato Skins

Name: Venison Steak Potato Skins
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Venison
Ingredients: 1 lb Venison Steak (I used top and bottom round); 4 . Large russet potatoes; 1 cup Pimento cheese; 1/2 cup Sour cream; 3 tbsp Butter For potato filling; . . Milk Enough to make mash potatoes creamy; 1 cup Shredded cheddar cheese; 1 . Stick of butter For garlic butter sauce; 4 . Cloves of garlic, grated; 2 tbsp Flour; 1 cup Chicken broth; 3/4 cup Heavy cream; 2 tbsp Fresh Parsley; Seasoning: . Salt, pepper, paprika, SPG blend and Cajun seasoning; 1/2 Lb Cooked chopped bacon Optional for mashed potatoes

Crispy potato skins loaded with creamy pimento cheese mashed potatoes, tender venison steak bites, and a rich garlic cream sauce.

Prep Time

60m

Cook Time

20m

Total Time

80m

Servings

Rating

4.5 (2)

Ingredients

1 lb Venison Steak (I used top and bottom round)

4 . Large russet potatoes

1 cup Pimento cheese

1/2 cup Sour cream

3 tbsp Butter For potato filling

. . Milk Enough to make mash potatoes creamy

1 cup Shredded cheddar cheese

1 . Stick of butterFor garlic butter sauce

4 . Cloves of garlic, grated

2 tbsp Flour

1 cup Chicken broth

3/4 cup Heavy cream

2 tbsp Fresh Parsley

Seasoning: . Salt, pepper, paprika, SPG blend and Cajun seasoning

1/2 Lb Cooked chopped baconOptional for mashed potatoes

Instructions

0 of 9 complete

Preheat oven to 400°F. Pierce each potato several times with a fork. Rub with a little oil, season with SPG seasoning, wrap in foil, and bake for 1 hour.

Remove from the oven, cut in half lengthwise, and scoop most of the potato into a bowl, leaving enough around the edges to hold its shape.

Add pimento cheese, sour cream, butter, milk, diced bacon (optional), salt, and pepper to the potatoes and mix until creamy. Adjust ingredients as needed, depending on potato size.

Heat oil to 350°F and fry the potato skins until golden brown and crispy. Remove and drain on paper towels.

Slice the venison against the grain into bite-sized pieces and toss with oil, SPG seasoning, paprika, and parsley until evenly coated.

Heat a skillet over medium-high heat and sear the venison in batches until your preferred doneness. Remove and set aside.

Melt the butter in a saucepan, add the garlic, and cook for about 1 minute. Whisk in the flour and cook for another minute before slowly whisking in the chicken broth and heavy cream.

Add parsley and Cajun seasoning and simmer until the sauce thickens.

Fill each crispy potato skin with the potato mixture, top with shredded cheddar cheese, venison steak bites, and garlic cream sauce. Serve hot and enjoy.

Reviews

4.5

2 ratings

Reviews

Phyllis Brittenham

June 13, 2026

Shalan Shields

We did steak instead and add shrimp because we didn’t have venison, we also didn’t do the pimento cheese because my hubby doesn’t like it but I followed this recipe for everything else and not a single one was left. Even had my mom drive over to get her one. We will be making this again.

June 13, 2026

Rate this Recipe

4.5

2 ratings

Chef's Tips

For extra flavor, place the assembled potato skins under the broiler for 1–2 minutes to melt the cheese before topping with the venison and garlic cream sauce.

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