Ingredients:

  • 6 large Russet potatoes
  • 4 Tbsp. butter
  • ¼ cup of heavy whipping cream
  • 1 pound ground venison, browned
  • 1/2 large onion, chopped finely
  • 2 eggs, lightly beaten
  • 4 tablespoons BBQ sauce
  • 1 teaspoon salt
  • Ground black pepper to taste
  • 12 thin slices cheddar cheese
  • 2 teaspoons dried parsley

Instructions:

  1. Bake the potatoes and let cool.
  2. Slice the potatoes in half lengthwise. Scoop out the insides, leaving the skins as shells. Place shells in a cast iron skillet and set aside.
  3. Preheat grill to 400.
  4. In a large mixing bowl, mash the potatoes with the butter and cream.
  5. Stir in the venison, eggs, BBQ sauce, salt, and pepper and mix thoroughly.
  6. Spoon the mixture into the potato shells and put in cast iron skillet to put on grill for 15-20 minutes.
  7. Place a slice of cheese on each potatoes and sprinkle with parsley. Place back on grill until cheese melts.