Loaded Potato Skins with Seasoned Venison and Cheese

Whether you need to use up leftover ground venison from last season or want to celebrate a newly filled freezer, these Loaded Potato Skins with Seasoned Venison and Cheese hit the mark. They’re the perfect wild game twist on a classic camp or game-day snack—crispy potato shells packed with savory venison, smoky bacon, and gooey melted cheese. Whether you’re cooking up a batch at deer camp, tailgating before the season opener, or just feeding hungry hunters at home, these hearty bites are guaranteed to disappear fast. Easy to make and loaded with flavor, this recipe turns your venison into the ultimate comfort food snack.

Ingredients

• 6 medium russet potatoes
• 2 Tbsp olive oil
• Salt and black pepper, to taste

For the Venison Filling:

• 1 lb ground venison
• ½ small onion, finely diced
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp chili powder (optional)
• Salt and pepper, to taste

For the Toppings:

• 1 ½ cups shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
• 4 slices bacon, cooked and crumbled
• ½ cup sour cream
• ¼ cup chopped green onions

Instructions

Step 1: Bake the Potatoes

1. Preheat the oven to 400°F.
2. Scrub the potatoes clean, pierce them a few times with a fork, rub with olive oil, and sprinkle with salt.
3. Bake either directly on the rack or on a baking sheet for about 50–60 minutes, until fork-tender.
4. Once they’re finished, let them cool slightly, then slice each potato in half lengthwise. Scoop out most of the insides, leaving about ¼ inch of potato flesh to hold the filling.

Step 2: Season and Cook the Venison

1. In a skillet, cook bacon slices until crisp, flipping halfway. Remove from the skillet and set aside for later.
2. In the same skillet (with bacon grease), add diced onion and sauté until softened.
3. Stir in ground venison, breaking it apart as it cooks.
4. Season with Worcestershire, garlic powder, smoked paprika, chili powder, salt, and pepper.
5. Cook until browned, then remove from heat and set aside.

Step 3: Crisp the Potato Skins

1. Brush the hollowed potato skins with a little olive oil and sprinkle lightly with salt.
2. Place skin-side down on a baking sheet and bake for 10–15 minutes, until the edges are crispy and golden brown.

Step 4: Assemble and Bake

1. Fill each potato skin with a spoonful of seasoned venison.
2. Top with shredded cheese and crumbled bacon.
3. Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbling.

Step 5: Serve

●      Finish with a dollop of sour cream, a sprinkle of green onions, and serve immediately while they’re hot and melty!