BBQ Bison Stuffed Potato Skins
BBQ Bison Stuffed Potato Skins
Rated 5.0 stars by 1 users
Servings
16
Prep Time
30 minutes
Cook Time
40 minutes
Author:
Jill O’Brien
These stuffed potato skins will be a hit at your next shindig! Our grass-fed/grass-finished bison meat, slowly braised in our homemade BBQ sauce, served in crispy potato skins, with fresh vegetable relish and a tangy crema, will leave you pleasantly satiated, without bogging you down.
Ingredients
- 1.5 – pounds organic purple (or other) baby potatoes
- 3 – tablespoons olive oil
-
1 – 1 pound package Wild Idea Heat & Eat BBQ Buffalo
- ½ - water, buffalo bone broth, or organic beef broth
- 2 – tablespoons ketchup, sriracha, or BBQ sauce
- 2 – limes
- ½ - cup red cabbage, diced
- ¼ - cup carrots, diced
- ¼ - cup green onion, finely chopped
- ¼ - cup cilantro, finely chopped
- Salt & pepper
- ½ - cup sour cream
- hot sauce
Directions
Preheat oven to 350°.
Place baby potatoes on a baking sheet and bake for 30 minutes or until tender. *For a short-cut, you could also microwave them.
Remove the potatoes from the oven and allow them to come to room temperature. Leave the oven on.
Cut the potatoes in half, and gently scoop out the inside, reserving the insides for another use.
Brush the inside and the outside of the potato skins with olive oil and season with salt and pepper. Place skin side up on the baking sheet and return to the oven for about ten minutes or until slightly crisp. Remove the skins form the oven and allow to rest at room temperature until ready to use. *The first five steps can be done in advance.
For the BBQ bison meat, in a saucepan, over medium heat, add the water or broth, along with the ketchup or sauce. Bring the tomato liquid to a simmer, then stir in the BBQ buffalo meat. Cover, and allow it to heat through, about five minutes, stirring occasionally. Reduce heat to low, until ready to use.
For the vegetable relish, mix all the prepared vegetables into a bowl and toss. Season with salt & pepper and the juice of one fresh lime.
For the crema, place half a cup of sour cream in a bowl and whisk in desired amount of hot sauce, and a squeeze of fresh lime.
To assemble, place the potato skins, hollow side up on a serving platter, sill with your desired amount of warm buffalo BBQ, top with the fresh vegetable relish, and drizzle with the crema. Accompany with lime wedges.
Recipe Note
This recipe is absolutely scrumptious! Our in-house Heat & Eat BBQ Buffalo is super convenient, but you can also make your own, using our Bison Chuck Roast or Buffalo Brisket. You can get the recipe for Bison Chuck Roast for Pulled Buffalo BBQ HERE.
All of our Wild Idea bison meat products are nutrient dense and packed with protein, minerals & vitamins for optimal nutrition and health, while also supporting a sustainable, regenerative food supply!
