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!
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
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.
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.
While the potatoes are baking, prepare the stroganoff topping. Heat a large skillet over medium heat and add the butter and olive oil.
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.
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.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
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.
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.
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.
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.
Spoon a generous portion of the stroganoff mixture over each baked potato.
Garnish with chopped parsley, if desired, and serve immediately. Enjoy your Baked Potatoes Stroganoff!
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1962 mg | 42% | |
*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.
