Twice-baked potatoes are a treat but add a sausage and cheese mixture to the spuds, and you have a meal fit for an Irish nobleperson. The special potato can be part of a special St. Patrick’s Day meal, but it won’t take long to figure out that you want the treat any time of year.

The mashed potato topping piped on gives them that classic steakhouse looks with serious comfort-food flavour. The venison of your choice adds to the celebration of success. St. Patrick’s Day was originally a Catholic feast day commemorating St. Patrick’s death in 461, but it has evolved into a celebration of Irish culture, characterized by parades, wearing green, and consuming traditional foods. Potatoes and Irish sausage are more than fitting for the celebration.

Ingredients:

Fresh Irish Venison Sausage (3 lb batch)

• 2 lbs ground venison
• 1 lb regular ground pork
• 1 tbsp kosher salt
• 1 ½ tsp coarse black pepper
• 1 ½ tsp ground white pepper (traditional Irish flavor)
• 2 tsp dried sage
• 1 ½ tsp dried thyme
• 1 tsp ground mace
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tbsp brown sugar
• 1 tsp ground coriander
• ½ tsp cayenne (optional)
• 1 cup ice-cold water
• ½ cup dry breadcrumbs
• ½ cup finely chopped onion, sautéed and cooled

Stuffed Baked Potatoes with Irish Sausage and Cheese

Baked Potato

• 3 large russet potatoes (best for baking)
• 1 to 2 tablespoons olive oil
• Kosher salt

Filling

• 1 lb fresh Irish venison sausage (casings removed if needed)
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Irish cheese like Dubliner (optional but excellent)
• 3 tbsp butter
• 1/3 cup sour cream
• ¼ cup milk or heavy cream (more if needed)
• 2 green onions, sliced (optional)
• 1 tsp black pepper
• Salt to taste

Topping

• Extra shredded cheddar for sprinkling
• Optional garnish: chopped parsley or chives

Directions:

Fresh Irish Venison Sausage

1. In a bowl, mix the salt, spices, sugar, and breadcrumbs. Add ice-cold water and stir until a thick slurry forms.
2. Add the seasoning slurry to the ground meat. Mix hard by hand for 2 to 3 minutes until the mixture becomes sticky and tacky.
3. Store in 1 lb packages for cooking for forming sausage patties. Cooking Irish sausages are best pan-fried slowly.

If you want a more "banger"- style Irish sausage texture, grind finer and add a little more breadcrumb.

Stuffed Baked Potatoes with Irish Sausage and Cheese

1. Preheat oven to 400°F. Scrub the russet potatoes clean and dry them well. Pierce each potato 6 to 8 times with a fork. Rub the skins with olive oil and sprinkle generously with kosher salt. Place them directly on the oven rack or on a baking sheet. Bake for 60 minutes until the potatoes are tender.
2. Place a large frying pan over medium heat and add the sausage, breaking it up into small crumbles. Cook 8 to 10 minutes until browned and fully cooked.
3. When potatoes are done, let them cool about 10 minutes so you can handle them. Slice each potato lengthwise. Using a spoon, scoop out the potato flesh into a mixing bowl, leaving about ¼ inch of potato inside the skins so they hold their shape. Place the empty potato shells on a baking sheet.
4. Add butter to the hot potato flesh and mash until it melts. Mix in sour cream, milk or cream, black pepper, and a pinch of salt. Mash until smooth and creamy. If you want extra smooth piping texture, whip with a hand mixer for 30 seconds.
5. Fold together the cooked Irish sausage crumbles with the shredded cheddar and Dubliner cheese. Reserve a little for topping. Add green onions if using. Taste and adjust salt and pepper.
6. Spoon the sausage and cheese mixture back into each potato shell, packing it in slightly.
7. Scoop the remaining mashed potato mixture into a piping bag fitted with a large star tip. Pipe a decorative swirl on top of each stuffed potato half. If you do not have a piping bag, use a large zip-top bag with the corner cut off.
8. 8. Increase oven temperature to 425°F. Sprinkle the tops lightly with extra shredded cheese. Bake for 15 to 20 minutes, until heated through, and the tops begin to brown. For a crisp golden top, broil 1 to 2 minutes at the end, watching closely.

Serve - The stuffed and double-baked potatoes are incredible with sour cream, a little mustard on the side, or a drizzle of peppercorn gravy. They also pair perfectly with roasted cabbage, carrots, or a simple green salad.

Tip - Brush the potato skins lightly with melted butter before the second bake. It makes the shells taste like the best part of a baked potato.