Hard French Bread Condiment Salad

Chicken Stroganoff-Stuffed Baked Potatoes

Name: Chicken Stroganoff-Stuffed Baked Potatoes
Prep time: 23 min
Cook time: 98 min
Total time: 121 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 bakings potatoes , 8 ounce; 2 teaspoons olive oil; 0.25 seas salt , or to taste

Total Time

2h 1m

23m prep · 98m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Leftover chicken is key to these chicken stroganoff-stuffed baked potatoes, a creamy mushroom and chicken sauce served over baked potatoes. Add a crusty bread and a green vegetable, or a salad. We like it with roasted asparagus that goes into the oven about 20 minutes before the potatoes are done. Don't you love to get double duty from your oven?

Ingredients

4 bakings potatoes , 8 ounce
2 teaspoons olive oil
0.25 seas salt , or to taste

Instructions

1

Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry with a clean towel. Oil potato skins with olive oil and sprinkle with sea salt.
2

Bake directly on a rack in the center of the preheated oven until tender when pierced with a fork, about 55 minutes.
3

In a large skillet over medium heat, melt butter. Add onions and cook for about 2 minutes, then add mushrooms, salt, and pepper, and cook until mushrooms are golden, 5 to 8 minutes. Stir often.
4

Stir in garlic, and cook until fragrant, about 30 seconds. Add wine, stir up any browned bits from the bottom of the skillet, and cook, stirring, 1 to 2 minutes.
5

Sprinkle flour over the skillet. Stir quickly, making sure all the flour is moistened, and allow to cook about 1 minute.
6

Combine broth and mustard. When flour is bubbling, pour in the mixture, stirring quickly, and making sure there are no lumps of flour. Bring to a boil, and cook 3 to 4 minutes.
7

Add chicken and stir. When mixture begins to bubble and chicken is warmed through, remove from heat and stir in sour cream.
8

Remove potatoes from the oven, and place a potato on each plate. Carefully split potatoes lengthwise with a knife, ladle stroganoff sauce over each potato, and garnish with fresh parsley, if desired.