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?
Preparation Details
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Servings: 4
Ingredients
- 4 (8 ounce) baking potatoes
- 2 teaspoons olive oil
- 1/4 teaspoon sea salt, or to taste
Steps
- 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.
- Bake directly on a rack in the center of the preheated oven until tender when pierced with a fork, about 55 minutes.
- 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.
- 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.
- Sprinkle flour over the skillet. Stir quickly, making sure all the flour is moistened, and allow to cook about 1 minute.
- 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.
- Add chicken and stir. When mixture begins to bubble and chicken is warmed through, remove from heat and stir in sour cream.
- 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.
