• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Main Dish

    Spicy Poutine Potato Skins

    Published: Jan 10, 2016 Last updated: Mar 12, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    20 shares
    • Facebook
    • Twitter
    A delicious sweet and spicy bite, a fusion of poutine, baked potato, and ground venison with sweet and spicy asian flavors.

    Ground venison in a gravy made with spicy black bean chili sauce and tossed with some mixed vegetables and salty cheese curds make these Spicy Poutine Potato Skins a complete meal! I'm so excited to bring this recipe to you sponsored by Idaho® potatoes and the Sunday Supper Movement!

    Spicy Poutine Potato Skins

    Our theme for our post today is "Let's Poutine"! We were instructed to make a poutine recipe using Idaho® potatoes. The challenge comes in with the term "no French fries" to be used! I'm very excited and anxious to see all of the creations that inspired minds came up with today!

    Spicy Poutine Potato Skins

    Growing up in northern New York along the Canadian border, Poutine was a familiar term to us. Those of us who grew up in my area were extremely familiar with Cheese Curds fresh made from the cheese factory.

    Spicy Poutine Potato Skins

    There were certain days of the week that you could call in an order and stop by to pick the cheese up fresh the day it was made. Those days were some of the most looked forward to days of my young life!

    Baked potato shells.

    When brainstorming for this recipe, my mind went to my spicy/sweet mode. I love having a little sweet with my heat and I also love a little salt with my sweet. Grumpy suggested I use ground venison. I went that way because it makes sense to do so considering we have a freezer full of venison!

    Cooking venison in a cast iron skillet.
    Cheese curd on top of a cooked ground venison mixture.

    Some of my favorite flavors are Asian-inspired and one of my favorite ways to spice up recipes is with a spicy black bean chili sauce. I used the chili sauce as my spicy, a tiny bit of brown sugar substitute as my sweet to complement that spice, and the cheese curd as the salty component and put it all in a potato skin bowl. Oh my! This was one of the most flavorful potato skins I have ever eaten!

    Spicy ground venison mixture with veggies and cheese curds.

    We will definitely be eating this again and considering the gorgeous Idaho® potatoes I had were fairly large, we made these into a meal. You could easily make these into an appetizer by slicing the potatoes into rounds and baking them and turn it into a nacho dish as well!

    Spicy Poutine Potato Skins on a white plate.
    Spicy Poutine Potato Skins

    This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

    Be sure to follow the Idaho® Potato Commission on their social channels!

    Idaho® potatoes on: Facebook | Twitter | Instagram | Pinterest

    Related Recipes

    BBQ Veggie Pulled Pork Potato Skins

    Steak and Potato Pizza - Hearty and Delicious

    Homemade Potato Chips - Window Pane

    Spicy Asian Venison Bowl

    Bourbon Butter Venison Steak Tips

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Spicy Poutine Potato Skins with Ground Venison

    Shelby Law Ruttan
    A delicious sweet and spicy bite, a fusion of poutine, baked potato, and ground venison with sweet and spicy asian flavors.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 30 mins
    Course Appetizer
    Cuisine Fusion
    Servings 8
    Calories 241 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the potatoes:

    • 6 small russet potatoes
    • 1 tablespoon oliveoil
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • butter spray

    For the filling:

    • ½ tablespoon extra virgin olive oil
    • ½ pound ground venison
    • 2 cloves garlic , minced
    • 1 tablespoon soy sauce
    • ¼ cup chicken broth
    • 1 teaspoon black bean chili paste
    • 1 teaspoon light brown sugar
    • 1 tablespoon mirin
    • ½ cup frozen mixed vegetables
    • 1 teaspoon cornstarch
    • 1 tablespoon water
    • 1 cup cheese curds , diced

    Instructions
     

    • Preheat oven to 450°F.
    • Scrub potato and pat dry with paper towel. Rub olive oil over top of potatoes and sprinkle with salt and pepper. Bake 45 minutes or until tender when tender when gently squeezed in the middle of the potato. Cool completely.
    • Over medium heat in a skillet, brown ground meat, onion and garlic in olive oil cooking until meat is no longer pink. Add frozen mixed vegetables and simmer 2-3 minutes.
    • In a measuring bowl, mix together soy sauce, chicken broth, black bean chili paste, brown sugar substitute and mirin. Stir until combined and add to ground meat mixture. Bring to a low boil and simmer 1-2 minutes.
    • Stir together cornstarch and water. Add to ground meat mixture and cook until broth is clear (about 1-2 minutes). Remove from heat and cover to keep warm.
    • Pre-heat broiler on high. Slice potato in half and scoop out pulp leaving ¼ inch shell. Save potato pulp for another use.
    • Spray the inside of potato skin with butter spray. Place potato skins on a cookie sheet lined with aluminum foil and place under broiler. Broil about 2-3 minutes or until skins begin to brown.
    • Fill each shell with meat mixture. Return to oven and broil another 2-3 minutes. Serve with sriracha drizzle.

    Nutrition

    Calories: 241kcalCarbohydrates: 27gProtein: 13gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 584mgPotassium: 668mgFiber: 2gSugar: 2gVitamin A: 581IUVitamin C: 9mgCalcium: 127mgIron: 2mg
    Keyword Poutine Potato Skins
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Main Dish

    • Featured Image for Mom's Vegetarian Meatballs Recipe.
      Mom's Vegetarian Meatballs
    • Chicken and biscuits in a bowl.
      Chicken and Biscuits
    • Prosciutto Lasagna Roll on a white plate.
      Prosciutto Lasagna Rolls
    • Chickpea Patties topped with sour cream, salsa, and fresh thyme sprig.
      Chickpea and Corn Patties

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Christie

      January 15, 2016 at 11:19 am

      I have loved seeing all the inventive poutine recipes and this one is in my top 3. I love your fusion of Asian with Canadian and to top it off, you made potato skins. Truly inventive and delicious.

      Reply
    2. Ed

      January 13, 2016 at 6:22 am

      Go Shelby!!!!

      Reply
    3. Dorothy at Shockingly Delicious

      January 11, 2016 at 5:49 pm

      Venison in your spud skins? I want to come to YOUR house for the party! This would be amazing game day food. So fun to create with you for this Poutine project!

      Reply
    4. Sarah | Curious Cuisiniere

      January 11, 2016 at 1:04 pm

      Did someone say venison? I love the spicy twist you put on your poutine!

      Reply
    5. Renee

      January 11, 2016 at 9:36 am

      What a masterpiece of skins and poutine! I have so much envy of your supply of venison. Lucky, lucky you.

      Reply
    6. Cindys Recipes and Writings

      January 10, 2016 at 11:34 pm

      These are great for lunch or snacks too!

      Reply
    7. Brianne @ Cupcakes & Kale Chips

      January 10, 2016 at 3:13 pm

      I could see my family devouring these for dinner!

      Reply
    8. Liz

      January 10, 2016 at 1:24 pm

      I could definitely eat these for a meal! So yummy and flavorful!

      Reply
    9. Tammi @Momma's Meals

      January 10, 2016 at 12:14 pm

      Wow is all I have to say about these skins!

      Reply
    10. Stacy

      January 10, 2016 at 6:20 am

      I am such a fan of potato skins, Shelby, and these are spectacular! Love the spice!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    20 shares