Venison Ragu Stuffed Baked Potatoes


The perfect weeknight dinner! Comfort food with a venison twist.



1. Preheat the oven to 220 degrees
2. While the oven preheats, prep the potatoes: scrub them well and pat dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces.
3. Next, season the potatoes. Place them on the baking sheet and rub them all over with olive oil. Sprinkle them liberally with sea salt, and transfer them to the hot oven to bake.
4. Bake for 45 to 60 minutes depending on their size, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork.
5. Just before they are ready prep the fillings: slice the veggies and start to heat up the venison ragu in a saucepan.
6. Remove the potatoes from the oven and slice down the middle, fill with the tension ragu, top with the feta/sour cream and then sprinkle on the spring onion and celery for a bit of crunch!


Image and recipe from Holly Nash @paradise_pantry