BBQ Bison Twice-Baked Potatoes
Sweet, smoky barbecue flavor and plenty of melted cheese turn these BBQ Bison Twice-Baked Potatoes into a simple meal that’s hearty enough for dinner. Great Range ground bison pairs perfectly with tangy barbecue sauce, Monterey Jack cheese, and green onion.
Ground bison is a natural fit for this recipe because it cooks quickly and soaks up the sweet and smoky barbecue flavors without becoming greasy. It’s an easy way to put a new spin on baked potatoes while still using ingredients you probably already have on hand.
Finish each potato with an extra drizzle of barbecue sauce, a little more cheese, and a dollop of sour cream before serving. Whether it’s a cozy weeknight dinner or an easy weekend meal, these loaded potatoes are guaranteed to disappear fast.
BBQ Bison Twice-Baked Potatoes
Ingredients
- 2 large russet potatoes
- 8 ounces Great Range ground bison
- Salt and black pepper to taste
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons sliced green onions
- ¼ cup sweet and tangy barbecue sauce
- 2 –4 tablespoons milk
- Additional Monterey Jack cheese for topping
- Additional barbecue sauce optional
- Sour cream for serving
Instructions
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Preheat the oven to 400°F.
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Wrap the potatoes in foil and bake for about 60 minutes, or until tender.
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Brown the ground bison in a skillet over medium-high heat, breaking it apart as it cooks. Season with salt and pepper.
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Slice the potatoes in half lengthwise. Scoop out the centers, leaving enough potato around the edges to support the skins.
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Combine the browned bison with the potato filling.
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Add the Monterey Jack cheese, green onions, barbecue sauce and milk.
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Stir just until combined.
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Pile the filling into each potato skin and place them on a baking sheet.
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Bake for another 20 minutes.
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Top with more Monterey Jack cheese, barbecue sauce and sour cream.
Recipe Notes
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