Recipe: Bison Burger Potato Boats | Introducing Bison Burger Month

Holy cow! It's August! The summer is just flying by... before you know it, we'll be making chili and watching football.

But we're not quite there yet. We still have one glorious month of summer left. And every August I celebrate Bison Burger Month. While I may have made that designation up, it's a great time, because my company, NebraskaBison.com, spends each August celebrating the most popular and common cut of bison meat... Bison Burger! We do that by having month long sales on our Ground Bison and Bison Burger Patties at the best prices that we offer all year. In addition, we post all kinds of recipes and cooking tips on our social media sites and blogs to help introduce people to bison meat or inspire others to branch out in their bison cooking.

So...

1. Check out the awesome deals on Ground Bison and Bison Burgers on my site.

2. Check out our Instagram or Facebook feeds to follow along with all the ground bison inspiration we post throughout the month.

3. Check out this brand new recipe I made especially for this year's Bison Burger Month to kick things off!

Recipe: Bison Burger Potato Boats

I'm not completely sure how to classify this particular recipe. It's a bit of a mini, self-encompassing casserole, if you will and they were kind of fun to make. This recipe came to be as I have been really into making potato skins lately. They're a really easy quick snack or lunch. In making them one day, I started thinking these might be a fun way to experiment with bison.

So that's what I did! Here's the steps below!


To prepare the potatoes (you can use regular russet potatoes or sweet potatoes... I used both), place them on a cookie sheet and bake in a 375*F oven for one hour.

As with so many ground bison recipes, the first step is to brown the meat. I seasoned it with rosemary, garlic and pepper. If you'd like, you can also add some diced onion in this step as well. I began cooking the meat once the potatoes were almost done cooking.

 Once the potatoes are done cooking, allow them to cool and then cut in half lengthwise and scoop out the insides. With sweet potatoes, I scooped out just enough to create a little bowl for the toppings, as the potatoes were so soft and thoroughly cooked. With the russet potatoes, I scooped out most of the inside to prepare separately (such as with twice baked potatoes).

The next step is to go ahead and add in the fillings. This step also gives you an opportunity to make some choices. As I said, I left the sweet potatoes with about half their filling. With the russet potatoes, I cleared them out completely.

I left two of the russet potatoes as more potato skins, without adding any of the potato back in. For the other two, I mashed the potatoes (with some salt, milk and butter) and added in the mashed potatoes to the skin (such as with twice baked potatoes). 

Another optional step is to season the skins. If you skip this step, you'll have soft skins, however, if you follow my instructions, they'll be a little more crunchy. 

To do this, you'll rub olive oil along the insides and the outsides of the potatoes. Then season the inside with a bit of salt and pepper before adding the fillings.

Here is a good shot that shows the differences between my russet potato mixes. The two towards the right have the mashed potatoes added back in, while the two on the left have the potato mostly scooped out.

As you can see below, I filled my potatoes with the ground bison, green onion and cheddar cheese. However, other toppings can be included to your heart's delight!

Once all the potatoes are prepared, return them to the oven (turned up to 425*F) for an additional 10 minutes.

That's it! They're ready to go. Enjoy!