Easy Baked Potato Stroganoff Recipe To Cook

The Ultimate Baked Potato Stroganoff: Creamy, Delicious, and Easy!

Imagine sinking your teeth into a perfectly fluffy baked potato, loaded with a rich and creamy stroganoff sauce that’s packed with tender steak, savory mushrooms, and aromatic herbs. This baked potato stroganoff recipe combines two comfort food classics into one extraordinary dish that will have everyone asking for seconds. Furthermore, this recipe transforms an ordinary potato into a gourmet meal that’s both satisfying and impressive.

The beauty of this stroganoff baked potatoes recipe lies in its perfect balance of flavors and textures. Moreover, we’ve perfected the stroganoff sauce for maximum creaminess and depth of flavor, ensuring each bite delivers a delicious combination of tender beef, earthy mushrooms, and that signature tangy finish. Additionally, this versatile recipe can be easily customized to suit vegetarian preferences or dietary restrictions, making it perfect for family dinners or entertaining guests.

If you love this recipe, you might also enjoy our Homemade Potato Stroganoff: Better Than Hamburger Helper for a similar flavor profile in a different format.”
Link to: “Homemade Potato Stroganoff: Better Than Hamburger Helper

Find More Recipes Like This Hearty Beef Stroganoff Topped Potato Dish

Before we dive into the step-by-step instructions, let’s gather all the ingredients you’ll need to cook this mouthwatering baked potato stroganoff. Additionally, having everything prepared ahead of time will make the cooking process much smoother and more enjoyable.

Ingredients You’ll Need to Top Potatoes with Stroganoff

For the Baked Potatoes:

• 4 large Russet potatoes (each about 8-10 ounces)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Stroganoff Sauce:

• 1 pound beef sirloin, thinly sliced across the grain
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini or white button mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth (low sodium)
• 3/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped (for garnish)
• Salt and pepper to taste

How to Cook and Bake the Perfect Stroganoff Baked Potatoes

Preparing the Fluffy Baked Potato Base

1. Preheat your oven to 425 degrees F (220°C).
2. Wash and scrub the potatoes thoroughly under cold running water to remove any dirt. Consequently, pat them dry with a clean kitchen towel.
3. Using a fork, prick each potato several times all over. This prevents them from exploding in the oven by allowing steam to escape as they cook.
4. Rub the potatoes generously with olive oil, then sprinkle with salt and pepper. The oil helps the skin become crispy while the seasonings enhance the flavor of the skin.
5. Place the potatoes directly on the middle rack of the oven or on a baking sheet lined with foil for easier cleanup.
6. Bake for 50-60 minutes, or until the potatoes are easily pierced with a fork. The exact time will depend on the size of your potatoes.

Recipe Submitted for Creamy Stroganoff Sauce

While the potatoes are baking, you can start preparing the delicious beef stroganoff topping. This rich and creamy sauce is what transforms a simple baked potato into a gourmet meal.

1. In a large skillet over medium-high heat, melt 1 tablespoon of butter.
2. Add the thinly sliced beef and cook until browned on all sides, about 3-5 minutes. Work in batches if necessary to avoid overcrowding the pan, which can cause the meat to steam rather than brown.
3. Remove the beef from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the chopped onion and sliced mushrooms.
5. Cook the onion and garlic along with the mushrooms until softened, about 5-7 minutes. The mushrooms will release moisture as they cook, which adds flavor to the sauce.
6. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic as it can become bitter.
7. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes. This creates a roux that will thicken your sauce.
8. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. These bits are packed with flavor!
9. Bring the sauce to a simmer and cook for 5-7 minutes, or until it begins to thicken.
10. Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
11. Return the cooked beef to the skillet and heat through for about 2-3 minutes. As a result, the flavors will meld together beautifully.

How to Make Beef Stroganoff Topped Baked Potatoes

Now that both components are ready, it’s time to assemble your baked potato stroganoff:

1. Remove the baked potatoes from the oven and let them cool slightly for about 5 minutes.
2. Using a knife, cut each potato open lengthwise, being careful not to cut all the way through.
3. Gently squeeze the ends of each potato toward the center to open them up.
4. Fluff the inside of the potatoes with a fork to create a fluffy base for your stroganoff.
5. Spoon the hot stroganoff sauce generously over each baked potato.
6. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
7. Serve immediately while hot and enjoy this hearty meal!

Recipe Notes and Tips for Perfect Potato Stroganoff

To ensure you get the best results every time, here are some helpful tips and tricks:

• Potato Selection: For the fluffiest baked potatoes, Russet potatoes are your best bet due to their high starch content. On the other hand, Yukon Golds will give you a creamier texture if that’s your preference.
• Sauce Thickness: If you prefer a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) before adding the sour cream.
• Make-Ahead Tip: You can prepare the stroganoff sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving to prevent the sauce from breaking.
• Spice Level: Add a pinch of red pepper flakes to the sauce for a little heat that complements the rich flavors.
• Don’t Boil After Adding Sour Cream: To prevent curdling, make sure the sauce is just warm, not boiling, when you add the sour cream.
• Beef Selection: For the most tender results, freeze your beef for about 20 minutes before slicing it thinly against the grain.

Also Love These Variations of Baked Potato and Beef Stroganoff

One of the best things about this recipe is how versatile it is. Consequently, you can easily adapt it to suit different dietary preferences or to use ingredients you have on hand.

Vegetarian Stroganoff Baked Potato

For a delicious meatless version:

• Substitute the beef with 16 ounces of additional sliced mushrooms (a mix of varieties like cremini, shiitake, and portobello works well)
• Use vegetable broth instead of beef broth
• Add 1 teaspoon of smoked paprika for depth of flavor
• Consider adding 1 cup of cooked lentils for protein

Chicken Stroganoff Baked Potato

For a lighter alternative:

• Use 1 pound of boneless, skinless chicken breast or thighs, thinly sliced
• Substitute chicken broth for the beef broth
• Add 1/2 teaspoon of dried thyme for complementary flavor
• Consider using Greek yogurt instead of sour cream for a tangier taste

Healthy Baked Potato Stroganoff Options

To create a lighter version:

• Use lean beef sirloin or substitute with ground turkey
• Replace sour cream with Greek yogurt for added protein and reduced fat
• Increase the vegetable content by adding diced bell peppers or spinach
• Use low-sodium beef broth to reduce salt content
• Consider using olive oil instead of butter for heart-healthy fats

Frequently Asked Questions About Potato Stroganoff Recipe

Can you put potatoes in stroganoff?

While traditional stroganoff is typically served over egg noodles or rice, potatoes make an excellent base for the rich sauce. In fact, the fluffy texture of a baked potato soaks up the creamy sauce beautifully, creating a hearty and satisfying meal. Additionally, this combination offers a gluten-free alternative to the classic noodle-based dish.

What is stroganoff sauce made of?

Traditional stroganoff sauce is made with sautéed mushrooms and onions, beef broth, and sour cream. Our recipe enhances these flavors with garlic, Dijon mustard, and Worcestershire sauce for depth. The sauce gets its signature tanginess from sour cream, which is added at the end of cooking to prevent curdling.

Are baked potatoes with sour cream good for you?

Baked potatoes themselves are nutritious, providing fiber, potassium, and vitamin C. However, when topped with sour cream and stroganoff, they become a more indulgent dish. To make this meal healthier, you can use Greek yogurt instead of sour cream, lean cuts of beef, and add extra vegetables to the sauce.

Why do restaurants put salt on the outside of baked potatoes?

Restaurants often salt the outside of baked potatoes because the salt draws out moisture from the skin, helping it to become crispy during baking. Furthermore, the salt adds flavor to the potato skin, which many people enjoy eating. For the best results at home, use coarse kosher salt rather than fine table salt.

Can you put sour cream in a potato bake?

Absolutely! Sour cream adds wonderful creaminess and tanginess to potato dishes. In this recipe, the sour cream in the stroganoff sauce complements the fluffy baked potato perfectly. Just remember to add sour cream off the heat or at low temperature to prevent it from curdling.

Can I use yogurt instead of sour cream in stroganoff?

Yes, Greek yogurt makes an excellent substitute for sour cream in stroganoff. Use full-fat Greek yogurt for the closest match in creaminess and tanginess. When substituting, add 1 teaspoon of lemon juice to every cup of Greek yogurt to better mimic the tang of sour cream, and be extra careful not to overheat the sauce after adding the yogurt.

How do restaurants make their baked potatoes taste so good?

Restaurant baked potatoes often taste exceptional because they:

1. Use large, uniform Russet potatoes
2. Rub the skin with oil and salt before baking
3. Bake at high temperatures (425-450°F)
4. Bake directly on the oven rack for even heat circulation
5. Cook them until perfectly done—crispy on the outside and fluffy inside

How to make the best baked potatoes in the oven?

For perfect oven-roasted baked potatoes:

1. Choose large, evenly sized Russet potatoes
2. Scrub them thoroughly and pat dry
3. Prick all over with a fork
4. Rub with olive oil, salt, and pepper
5. Bake at 425°F directly on the oven rack
6. Cook for 50-60 minutes until easily pierced with a fork
7. Let rest for 5 minutes before cutting open

Is sour cream better than milk for mashed potatoes?

Sour cream adds richness and tanginess that milk alone cannot provide. While milk makes potatoes creamier, sour cream gives them a more complex flavor and velvety texture. For the best of both worlds, many chefs use a combination of both ingredients. In our stroganoff baked potatoes, the sour cream in the sauce complements the fluffy baked potato texture perfectly.

Nutritional Information

Nutrient	Amount per Serving
Calories	520
Protein	28g
Carbohydrates	52g
Fat	22g
Fiber	5g
Sodium	680mg
Sugar	4g

Note: Nutritional values are estimated and may vary based on specific ingredients used.

The Ultimate Baked Potato Stroganoff Recipe Card

Baked Potato Stroganoff

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4

Ingredients:

• 4 large Russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound beef sirloin, thinly sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 3/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 425°F. Wash, dry, and prick potatoes. Rub with oil, salt, and pepper.
2. Bake potatoes for 50-60 minutes until tender when pierced with a fork.
3. Meanwhile, brown beef in 1 tablespoon butter. Remove and set aside.
4. In the same skillet, melt remaining butter and sauté onions and mushrooms until soft.
5. Add garlic and cook for 1 minute.
6. Stir in flour and cook for 1-2 minutes.
7. Gradually add beef broth, stirring to thicken.
8. Simmer for 5-7 minutes, then reduce heat and stir in sour cream, mustard, and Worcestershire sauce.
9. Return beef to the skillet and heat through.
10. Cut open baked potatoes, fluff the insides, and top with stroganoff sauce.
11. Garnish with parsley and serve immediately.

This baked potato stroganoff is truly a comfort food masterpiece. The combination of a perfectly fluffy baked potato with the rich, creamy stroganoff sauce creates a dish that’s both satisfying and impressive. Whether you’re cooking for family or entertaining guests, this recipe is sure to become a favorite in your household. Try it tonight and discover your new go-to dinner option!

Looking for more potato inspiration? Our Vesuvio Potatoes: Best Easy Side Dish makes a perfect accompaniment to any protein main course.”
Link to: “Vesuvio Potatoes: Best Easy Side Dish

Recipe submitted by our culinary team and tested multiple times to ensure perfect results every time.