French Stuffed Bison Potatoes
We loved our English stuffed bison potatoes so much that we couldn't resist trying out the French version! We decided to mix up a classic potato by adding swiss cheese and some caramelized onion to the potato to mix up the taste and blow your tastebuds away!
1 pound ground bison
4 russet potatoes
2 tablespoons olive oil
Shredded swiss cheese
1 cup spinach
2 teaspoons butter
3 cups diced sweet onions
1/2 cup red wine
14oz beef broth
Salt to taste
Black pepper to taste
For the Potato:
We recommend doing this slightly before cooking the rest of the meal so everything is done at the right time!
Preheat your oven to 450 degrees.
Wash the potatoes, poke them with a fork about 10 times and bake them in a pan for 30 minutes. Keep track of the side that's down so we can cook the other side later!
Take out the potatoes and rub them completely in oil, salt, and pepper using a brush (the potatoes will be hot, so be careful!
Put the potatoes back in the oven after fully coating them, and start baking them on the opposite side for another 30 minutes.
After 30 minutes, squeeze the potato to check for doneness using an oven mitt. If the insides are soft, remove the potato from the oven. If not completed, continue cooking for 5-minute increments until soft.
Cut open the potato and fluff with a fork, then add the meat and mushrooms on top!
For the Toppings:
In a pan, cook the ground bison.
While the bison is cooking, in a different skillet, heat the butter until almost melted.
Add the onions to the melted butter and cook with the onions covered until the onions are soft and golden brown.
Add the wine to the onion mixture and simmer for about 4 minutes until the wine is evaporated.
Add the cup of spinach into the skillet and stir until withered.
Check on the bison and if the ground bison is completed, put aside.
Add the beef broth, salt, and pepper, and cook until the sauce is reduced to just over a cup. This should take approximately 20 minutes.
Putting It All Together:
When the potato is done, add the bison, top with the onion mixture, and then lay the swiss cheese over top, and enjoy!