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!
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!
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.
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!
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!
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!
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!
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!
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Spicy Poutine Potato Skins with Ground Venison
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For the potatoes:
For the filling:
- 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.