Chicken Stroganoff-Stuffed Baked Potatoes Recipe

Cook Time: 55 minutes

Ingredients

• 4 (8 ounce) baking potatoes
• 2 teaspoons olive oil
• 1/4 teaspoon sea salt, or to taste
• 2 tablespoons unsalted butter
• 1 onion, diced
• 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)

Directions

1. Preheat the oven to 400F (200C). Scrub the potatoes thoroughly and dry them with a clean towel. Rub the skins with olive oil and sprinkle with sea salt.
2. Place the potatoes directly on the oven rack and bake for about 55 minutes, or until they are tender when pierced with a fork.
3. While the potatoes are baking, begin preparing the stroganoff sauce. After the potatoes have been in the oven for about 25 minutes, start cooking the sauce.
4. In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 2 minutes, then add the mushrooms, salt, and pepper. Cook for 5-8 minutes, stirring frequently, until the mushrooms are golden brown.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds.
6. Add the white wine to the skillet, scraping up any browned bits from the bottom, and cook for 1-2 minutes.
7. Sprinkle the flour over the mixture and stir quickly to combine, allowing the flour to cook for about 1 minute.
8. In a small bowl, combine the chicken broth and Dijon mustard. Once the flour is bubbling, pour in the broth mixture, stirring constantly to prevent lumps. Bring to a boil and cook for 3-4 minutes until the sauce thickens.
9. Add the chopped cooked chicken to the skillet and stir. Once the chicken is heated through and the sauce is bubbling, remove the skillet from the heat and stir in the sour cream.
10. Remove the potatoes from the oven. Carefully split each potato lengthwise with a knife. Ladle the stroganoff sauce over each potato.
11. Garnish with fresh parsley if desired, and serve immediately.

Cooks Notes

The prep time is listed only for the potatoes. All other prep can be done while the potatoes are baking. This recipe is quite forgiving if the potatoes take a bit longer, they can stay in the oven for a few more minutes without issue. Similarly, if the sauce is ready before the potatoes, it will stay warm from the residual heat of the potatoes.

Nutrition Facts (per serving)

• Calories: 628
• Fat: 29g (37% Daily Value)
• Saturated Fat: 12g (62% Daily Value)
• Cholesterol: 115mg (38% Daily Value)
• Sodium: 959mg (42% Daily Value)
• Carbohydrates: 62g (22% Daily Value)
• Dietary Fiber: 7g (25% Daily Value)
• Sugars: 8g
• Protein: 26g (53% Daily Value)
• Vitamin C: 24mg (26% Daily Value)
• Calcium: 131mg (10% Daily Value)
• Iron: 5mg (28% Daily Value)
• Potassium: 1755mg (37% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary based on your individual calorie needs.

Recipe Author: Brenda Venable | Allrecipes

Origin and History

Chicken Stroganoff-Stuffed Baked Potatoes is a creative twist on the classic Russian dish Beef Stroganoff. Originally known for its rich, creamy sauce made with beef, mushrooms, onions, and sour cream, Beef Stroganoff became popular worldwide in the 19th century. The dish was named after the Stroganov family, a prominent Russian aristocratic family, and quickly spread to other countries, becoming a beloved comfort food.

This version, featuring chicken, offers a lighter yet equally flavorful take on the traditional recipe. Stuffed baked potatoes add an extra layer of texture and heartiness, transforming this classic dish into a new, satisfying meal. The addition of chicken in place of beef reflects a shift towards lighter proteins and more accessible ingredients in contemporary cooking.

Regional Variations

While the classic Beef Stroganoff is a staple in Eastern European cuisine, regional variations have evolved across different parts of the world. For example, in the United States, the dish is often prepared with chicken or turkey instead of beef for a lighter option. The addition of sour cream is a common feature, but some variations might include heavy cream or yogurt for a different texture and flavor.

In Russia, the original version uses beef and is typically served over noodles or rice. However, in countries like the UK and the US, you might see the dish paired with mashed potatoes, rice, or even a baked potatosimilar to this Chicken Stroganoff-Stuffed Baked Potato recipe.

Differences from Similar Dishes

Compared to other potato-stuffed dishes, such as the classic stuffed baked potato, which is often filled with cheese, bacon, and sour cream, Chicken Stroganoff-Stuffed Baked Potatoes stand out for their rich, savory flavor profile. The creamy stroganoff sauce with tender chicken and mushrooms offers a deep, umami-packed contrast to the simpler fillings typically found in a stuffed baked potato.

Additionally, this dish is distinct from traditional Beef Stroganoff because it uses chicken, making it a lighter and more versatile option for those who prefer poultry. The use of Dijon mustard in the sauce adds a unique tangy note, differentiating it from many classic stroganoff recipes, which tend to have a more neutral flavor base.

Where It's Typically Served

This dish is perfect for a hearty weeknight dinner or a special family meal. The combination of baked potatoes and the creamy, flavorful stroganoff sauce makes it both satisfying and comforting. It is often served with a side of steamed vegetables, a fresh green salad, or a piece of crusty bread to soak up the sauce.

Chicken Stroganoff-Stuffed Baked Potatoes are also great for casual gatherings and can easily be adapted to serve as an entre for larger groups. This meal's flexibility allows it to be served in both cozy home settings and more formal dinner parties, offering a sophisticated yet accessible option for guests.

Interesting Facts

• The original Beef Stroganoff recipe is believed to have been created by a French chef in Russia in the 19th century, possibly for a member of the Stroganov family.
• Despite being associated with Russia, Beef Stroganoff became a popular dish in Western countries, especially in the mid-20th century, where it was often served as a quick, easy dinner option.
• In the U.S., variations of stroganoff have become a staple of comfort food, often served with ground beef or chicken instead of the traditional beef strips.
• The concept of stuffing baked potatoes with various fillings, from sour cream and chives to chili and cheese, has made the potato a versatile base for many creative and filling dishes like this one.

Conclusion

Chicken Stroganoff-Stuffed Baked Potatoes offer a flavorful and comforting meal that reimagines a classic Eastern European dish. Whether you're craving something familiar or looking to try something new, this dish strikes the perfect balance between tradition and innovation. With its rich sauce, tender chicken, and perfectly baked potatoes, it's sure to be a hit at your next dinner table!

FAQ about Chicken Stroganoff-Stuffed Baked Potatoes Recipe