Recipe

Hog And Hoof Potatoes Recipe


Hog And Hoof Potatoes Recipe
twice baked potatoes with venison

Troutwhispe

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Ingredients
  • baker sized potatoes(12)
  • fresh chopped chives
  • grated colby cheese -half pound
  • i pound sliced and diced baked venison chips
  • season salt
  • sour cream(1 cup)
  • butter 1/4 stick
  • fried crisp bacon chunked, chipped, or torn(half pound)
  • olive oil
  • zip lock bag

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

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Comments


Another husband favorite..... thanks again for sharing the great wild game posts! My husband will be so proud of me!


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