hog and hoof potatoes Recipe

How to make it

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• preheat oven to 350
• take zip lock bag and toss in some season salt,venison chips
• lightly coat venison chips
• on a cookie sheet placed seasoned diced slices of venison. t
• hese are to be smaller than bite sized chips
• (drizzle some olive oil on cookie sheet )
• cold water wash and scrub the 12 potatoes,
• fork each one to mid tater several times
• long slice lengthwise six, or half of the potatoes
• put on cookie sheet bake one hour or until tender...
• in same oven bake the venison chips
• ..stir or flip chips after one half hour and check for a dried almost over done texture. may not require the entire hour
• in a skillet fry bacon to crisp
• drain cool, shread, tear or slice into bits.
• after vension chips are cooled mix with bacon chips.
• take your bakers and scoop inards to a mixing bowl wih large tablespoon.
• protect 6 skins to reuse..
• six should look like small canoes to refill
• in a glass bowl combine cooked potato inards...meat chips and chives with one cup sour cream
• refill potato canoes with mixture to over full
• grate cheese over top of potatoes
• slice extra skins in one inch strips
• divide evenly and place beside the potato canoes
• shed cheese over top
• cut 1/4 stick of butter in 6 pcs and one per tator top
• rebake potatoes for fifteen minutes...cheese should be a golden color and curled
• serve warm from the oven