- 6 Large Russet Baking Potatoes
- Bacon grease (you can substitute vegetable oil, but why?)
- Kosher salt
- ½ cup sour cream
- ¼ cup milk
- 1 tablespoon olive oil
- 1 small onion, chopped
- ½ cup bell pepper, chopped
- 3 cloves of garlic, diced
- 1 pound ground venison
- ¼ cup or 1 packet of taco seasoning
- ¼ cup water
- ½ cup cilantro, chopped
- 1 cup shredded sharp cheddar cheese
- Some chopped scallions and tomatoes for topping
Preheat the oven to 400 degrees F. Wash and dry the potatoes. Using a fork, poke a few holes in each side of the potato to allow moisture to escape during cooking. Coat the spuds with bacon grease and salt liberally. This will insure a tasty outside to go along with the tasty inside! Bake directly on the oven rack for about an hour. Check to make sure they are soft. Cook longer if not completely tender. Remove from oven and allow to cool. Once they can be handled, cut each potato in half, and scoop out the inside leaving at least ¼ inch of flesh around the skin. Put all the scooped insides into a large bowl.
Combine the potatoes with the sour cream and milk, and mash until mixed but still a bit chunky. Set aside and cook the meat.
Warm the olive oil in a large frying pan over medium-high heat, and add the onion and bell pepper. Sauté’ until the onion become translucent, about 5 minutes. Add the garlic and Venison and continue to cook until the meat is browned. Stir in the taco seasoning and water; cook another minute or two until the seasoning becomes a sauce.
Put the meat into the bowl with the potato mixture. Fold in the chopped cilantro and ¾ of the cheese .Blend well. You are now ready to fill the potato skins back up.
Stuff the mixture generously into the skins, mounding it over the top. Place in a baking dish and top them with the remaining cheese. You will probably have some filling left over, it makes a tasty burrito!
Place in the oven and bake for 25 to 30 minutes at 350 degrees F, or until the cheese is melted and the top begins to brown.
Garnish with chopped tomatoes and scallions.
I like a darker beer with this dish, try a porter or a stout. On the wine side I would recommend a Sangiovese.