Feast on this mouth-watering favorite from Mathews HQ.
*TIP: A great trick for thinly slicing steak is to place it in freezer for about 10 minutes or until the meat is just starting to firm up but is not frozen. Slice using your sharpest knife.
CHEESESTEAK VENISON POTATO SKINS
- 4 large russet potatoes
- Olive oil
- 1 pound venison, thinly sliced and chopped into small pieces*
- Salt and freshly ground pepper to taste
- ½ medium onion, thinly sliced
- 1 green bell pepper, thinly sliced or roughly chopped
- 1 (4 ounces) package oyster or small cremini mushrooms, thinly sliced or roughly chopped
- 8 ounces (2 cups) shredded creamy Havarti cheese
- 4 ounces (1 cup) shredded Provolone cheese
- Chopped fresh rosemary or chives, if desired
- Heat oven to 400˚F. Place potatoes on a baking sheet;brush generously with oil and bake 1 hour or until tender.Cool about 30 minutes.
- Increase oven temperature to 450˚F.
- Cut each potato in half lengthwise. Scoop out the majorityof the potato with a spoon, leaving a ¼-inch layer aroundthe skin.
- Generously brush the potato skins with oil; season with salt. Place in the oven, skin-side up, for 5 minutes. Turn the potatoes, brush with oil, return to the oven 5 minutes longer or until golden and crisp.
- Meanwhile, prepare the filling. Heat a griddle or cast-iron skillet over medium-high heat. Sauté the onions in olive oil about 5 minutes. Add green pepper and mushrooms and continue to sauté until vegetables are tender.
- Add the venison to the pan; sauté to desired doneness.Season with salt and pepper.
- Remove the potato skins from the oven and fill them with the venison mixture. Top with the cheeses. Heat the broiler to low.
- Place the filled potato skins under the broiler for 3 minutesor until the cheese is melted. Sprinkle with rosemary.