- 1 large baking potato
- 1 cup of mushrooms
- 1 cup of sliced green peppers
- 1 cup of sliced onions
- 6 ounces of grilled or sautéed venison loin (backstrap)
- ¼ cup shredded Monterey Jack cheese (or cheese of choice)
Heat oven 350° F and bake potato until soft. Meanwhile, sauté mushrooms, green peppers and onions. Add grilled or sautéed venison to vegetables and combine.
When potato is done, cut a slit through the skin lengthwise and break open. Scoop out some of the middle with a spoon. Stuff the cavity with venison and vegetable mixture. Top with cheese, sprinkle with salt and pepper and bake for additional 10 minutes.