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Chicken Stroganoff-Stuffed Baked Potatoes
Chicken Stroganoff-Stuffed Baked Potatoes
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Prep Time:
5 minutes
Cook Time:
55 minutes
Total Time:
60 minutes
Revamp your leftover chicken with creamy mushroom and chicken sauce stuffed in baked potatoes. Pair with crusty bread and greens or salad.
Ingredients:
  • 2 Tablespoons unsalted butter
  • 1 onion, chopped
  • 8 ounces mushrooms, diced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cups chicken broth or stock
  • 1 Tablespoon Dijon mustard
  • 2 cups chopped, cooked chicken
  • 1 cup sour cream
  • 2 Tablespoons minced fresh parsley, optional
Instructions:
  • Preheat the oven to 400°F (200°C). Thoroughly clean and dry the potatoes. Drizzle the potato skins with olive oil and sprinkle with sea salt.
  • Place in the center of the preheated oven and bake until easily pierced with a fork, around 55 minutes.
  • Heat butter in a large skillet over medium heat. Sauté onions for 2 minutes, then add mushrooms, salt, and pepper. Cook until mushrooms are golden, about 5 to 8 minutes, stirring frequently.
  • Add garlic and cook for 30 seconds until fragrant. Pour in wine to deglaze the skillet, stirring to incorporate any browned bits, and cook for 1 to 2 minutes.
  • Evenly dust the skillet with flour. Stir vigorously until fully incorporated and cook for about 1 minute.
  • Mix together the broth and mustard. Once the flour is bubbling, swiftly pour in the mixture while stirring to prevent any flour lumps. Bring to a boil and simmer for 3 to 4 minutes.
  • Add the chicken and stir until it starts to bubble and is warmed through. Then, take it off the heat and mix in the sour cream.
  • Take the potatoes out of the oven and set one on each plate. Split them lengthwise with a knife, pour stroganoff sauce over each potato, and add a sprinkle of fresh parsley for extra flavor, if you like.

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