Baked Potatoes Stroganoff

Transform dinner into a hearty, comfort-food classic with this Baked Potatoes Stroganoff recipe. Featuring perfectly baked russet potatoes with crispy skins and fluffy interiors, this dish is topped with a rich and creamy stroganoff made from seasoned ground beef, tender mushrooms, and a luscious sour cream sauce infused with garlic and paprika. The filling is thickened with a touch of flour and enhanced by a savory blend of Dijon mustard and beef broth, making every bite irresistibly flavorful. Quick to prep and easy to customize with fresh parsley garnish, this crowd-pleasing meal is perfect for weeknight dinners or casual gatherings. Pair it with a crisp salad or roasted vegetables for a complete, satisfying meal. Indulge in the ultimate combination of simplicity and decadence with Baked Potatoes Stroganoff!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 large russet potatoes
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 8 ounces, sliced mushrooms
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• 0.5 teaspoon paprika
• 2 tablespoons, chopped (optional, for garnish) parsley
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash and dry the russet potatoes. Prick them all over with a fork, then rub them with a little olive oil and sprinkle with a pinch of salt.

Step 3

Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the skins are crispy and the inside is tender when pierced with a fork.

Step 4

While the potatoes are baking, prepare the stroganoff topping. Heat a large skillet over medium heat and add the butter and olive oil.

Step 5

Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess grease, if necessary.

Step 7

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.

Step 8

Sprinkle the flour over the beef and mushroom mixture and stir well to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 9

Slowly pour in the beef broth, stirring constantly to create a smooth sauce. Allow the mixture to simmer gently for 3-4 minutes, until it begins to thicken.

Step 10

Stir in the sour cream, Dijon mustard, and paprika until well combined. Season with salt and black pepper to taste. Lower the heat and keep the stroganoff warm until the potatoes are ready.

Step 11

Once the potatoes are done baking, carefully remove them from the oven. Slice each potato open lengthwise and gently fluff the inside with a fork.

Step 12

Spoon a generous portion of the stroganoff mixture over each baked potato.

Step 13

Garnish with chopped parsley, if desired, and serve immediately. Enjoy your Baked Potatoes Stroganoff!

Nutrition Facts

Serving size	2197.9 grams (2197.9g)

Amount per serving	% Daily Value*
Calories	3029

Total Fat 164.20g	211%
Saturated Fat 78.00g	390%
Polyunsaturated Fat 2.10g
Cholesterol 502mg	167%
Sodium 4029mg	175%
Total Carbohydrate 289.10g	105%
Dietary Fiber 22.20g	79%
Total Sugars 29.70g
Protein 123.50g	247%

Vitamin D 5IU	23%
Calcium 582mg	45%
Iron 23mg	128%
Potassium 8068mg	172%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 15.8%

Carbs: 37.0%