Name: Stroganoff Jacket Potatoes: A Delicious & Easy Recipe
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4 servings
Ingredients: 4 large baking potatoes (Russet or Maris Piper); 2 tablespoons olive oil; 1 teaspoon sea salt; ½ teaspoon black pepper; 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 500g (1.1 lbs) beef sirloin steak, cut into thin strips (about ¼ inch thick); 250g (9 oz) chestnut mushrooms, sliced; 2 tablespoons all-purpose flour; 250ml (1 cup) beef broth; 125ml (½ cup) dry sherry (optional); 2 tablespoons tomato paste; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 125ml (½ cup) sour cream (full-fat); 2 tablespoons chopped fresh parsley, for garnish; Salt and pepper to taste

Stroganoff jacket potatoes: prepare to experience a culinary revelation! Forget everything you thought you knew about the humble baked potato because we're about to elevate it to a whole new level of deliciousness. Imagine the comforting warmth of a perfectly cooked jacket potato, its fluffy interior practically begging to be devoured, now generously smothered in a creamy, savory Stroganoff sauce. Are you drooling yet?

While the classic Beef Stroganoff boasts a rich history rooted in 19th-century Russia, this ingenious twist brings a modern, accessible flair to the beloved dish. The original Stroganoff, named after the prominent Stroganov family, was traditionally served over noodles or rice. Our version cleverly marries the creamy, tangy sauce with the satisfying heartiness of a baked potato, creating a symphony of textures and flavors that's simply irresistible.

People adore this dish for its incredible versatility and satisfying nature. The combination of the earthy potato and the rich, creamy Stroganoff is a match made in heaven. It's a comforting and filling meal that's surprisingly easy to prepare, making it perfect for a weeknight dinner or a cozy weekend lunch. Plus, Stroganoff jacket potatoes are endlessly customizable. Feel free to add your favorite vegetables, adjust the seasoning to your liking, or even swap out the beef for mushrooms for a vegetarian delight. Get ready to fall in love with this exciting and flavorful twist on a classic!

Ingredients:

For the Jacket Potatoes:

4 large baking potatoes (Russet or Maris Piper work well)
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper

For the Stroganoff Filling:

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
500g (1.1 lbs) beef sirloin steak, cut into thin strips (about ¼ inch thick)
250g (9 oz) chestnut mushrooms, sliced
2 tablespoons all-purpose flour
250ml (1 cup) beef broth
125ml (½ cup) dry sherry (optional, but adds great flavor!)
2 tablespoons tomato paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
125ml (½ cup) sour cream (full-fat is best for richness)
2 tablespoons chopped fresh parsley, for garnish
Salt and pepper to taste

Preparing the Jacket Potatoes:

Preheat the Oven: First things first, preheat your oven to 200°C (400°F/Gas Mark 6). This ensures the potatoes cook evenly and get that lovely crispy skin.
Prepare the Potatoes: Wash the potatoes thoroughly under cold running water. Use a clean scrubbing brush to remove any dirt or debris. Pat them dry with paper towels.
Prick the Potatoes: This is important! Use a fork to prick each potato several times all over. This allows steam to escape during baking, preventing them from exploding in the oven (trust me, you don't want that!).
Oil and Season: In a small bowl, combine the olive oil, salt, and pepper. Rub this mixture all over the potatoes, ensuring they are evenly coated. This helps to create that crispy, flavorful skin we're after.
Bake the Potatoes: Place the potatoes directly on the oven rack. This allows for better air circulation and crispier skins. Bake for 60-90 minutes, or until the potatoes are soft when pierced with a fork. The cooking time will depend on the size of your potatoes.
Check for Doneness: To check if the potatoes are done, carefully pierce them with a fork. If the fork slides in easily with little resistance, they're ready. If not, continue baking for another 15 minutes and check again.

Preparing the Stroganoff Filling:

Prepare the Beef: While the potatoes are baking, let's get started on the stroganoff. Ensure your beef sirloin is thinly sliced against the grain. This will make it more tender and easier to eat. Pat the beef strips dry with paper towels. This helps them to brown nicely in the pan.
Sauté the Onions and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Sear the Beef: Increase the heat to medium-high. Add the beef strips to the skillet in batches, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the pan and cause the beef to steam instead of sear. Sear the beef for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes. If the mushrooms release a lot of liquid, continue cooking until the liquid has evaporated.
Make the Sauce: Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. This will help to thicken the sauce. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet. These browned bits add a lot of flavor to the sauce.
Add Flavor: Stir in the sherry (if using), tomato paste, Dijon mustard, and Worcestershire sauce. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
Return the Beef: Return the seared beef to the skillet and stir to combine. Reduce the heat to low and simmer for 5-10 minutes, or until the beef is cooked through and the sauce has thickened to your liking.
Finish with Sour Cream: Remove the skillet from the heat and stir in the sour cream. Be sure to remove it from the heat first, as adding sour cream to a boiling sauce can cause it to curdle. Season with salt and pepper to taste.

Assembling the Stroganoff Jacket Potatoes:

Prepare the Potatoes: Once the jacket potatoes are cooked, remove them from the oven and let them cool slightly.
Cut and Fluff: Using a sharp knife, cut a cross shape into the top of each potato. Gently squeeze the sides of the potato to open it up. Use a fork to fluff the inside of the potato.
Fill the Potatoes: Spoon a generous amount of the stroganoff filling into each jacket potato.
Garnish and Serve: Garnish with chopped fresh parsley and serve immediately. You can also add a dollop of extra sour cream on top, if desired.

Tips for the Best Stroganoff Jacket Potatoes:

Choose the Right Potatoes: Russet or Maris Piper potatoes are ideal for jacket potatoes because they have a fluffy interior and a thick skin that crisps up nicely.
Don't Overcrowd the Pan: When searing the beef, make sure not to overcrowd the pan. This will prevent the beef from browning properly. Work in batches if necessary.
Use Full-Fat Sour Cream: Full-fat sour cream will give the stroganoff a richer and creamier flavor.
Adjust the Seasoning: Taste the stroganoff filling and adjust the seasoning as needed. You may need to add more salt, pepper, or Dijon mustard to suit your taste.
Make it Ahead: The stroganoff filling can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before serving. The jacket potatoes can also be baked ahead of time and reheated in the oven or microwave.
Add a Touch of Heat: For a spicier stroganoff, add a pinch of red pepper flakes to the sauce.
Vegetarian Option: For a vegetarian version, substitute the beef with mushrooms or lentils.

Variations:

Chicken Stroganoff Jacket Potatoes: Substitute the beef with chicken breast or thighs.
Mushroom Stroganoff Jacket Potatoes: Omit the beef and use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
Smoked Paprika: Add a teaspoon of smoked paprika to the stroganoff for a smoky flavor.
Cream Cheese: For an extra creamy stroganoff, stir in a tablespoon or two of cream cheese along with the sour cream.

Serving Suggestions:

Serve the stroganoff jacket potatoes as a main course for lunch or dinner.
Pair them with a side salad or steamed vegetables.
Offer a variety of toppings, such as shredded cheese, chopped green onions, or hot sauce.

Conclusion:

So, there you have it! These Stroganoff jacket potatoes are truly a culinary adventure waiting to happen. I genuinely believe this recipe is a must-try because it takes the comforting familiarity of a baked potato and elevates it to something truly special. The creamy, savory Stroganoff filling, bursting with flavor, perfectly complements the fluffy potato, creating a symphony of textures and tastes that will leave you wanting more. It's a surprisingly easy dish to prepare, making it perfect for a weeknight dinner, yet impressive enough to serve to guests. Forget boring baked potatoes; this is a game-changer! But the best part? The possibilities are endless! While I've shared my favorite version, feel free to get creative and adapt the recipe to your own preferences. For a vegetarian twist, try using mushrooms or lentils in place of the beef. You could also add a splash of sherry or brandy to the Stroganoff sauce for an extra layer of richness. If you're feeling adventurous, experiment with different types of cheese – Gruyere or Parmesan would be fantastic additions. Serving suggestions? Oh, I have plenty! These Stroganoff jacket potatoes are delicious on their own as a hearty meal. However, they also pair beautifully with a simple green salad or some steamed vegetables. For a more substantial meal, consider serving them alongside a grilled steak or chicken breast. And don't forget the garnishes! A sprinkle of fresh parsley or chives adds a pop of color and freshness, while a dollop of sour cream or Greek yogurt provides a cool and tangy contrast to the rich Stroganoff filling. You could even add a sprinkle of crispy fried onions for extra texture and flavor. I'm particularly fond of serving these with a side of roasted asparagus. The slight bitterness of the asparagus cuts through the richness of the Stroganoff beautifully. Another great option is a simple cucumber and dill salad – the refreshing flavors complement the savory potato perfectly. And for a truly decadent experience, try topping your Stroganoff jacket potato with a fried egg. The runny yolk adds another layer of richness and creaminess that is simply divine. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a dish that's both comforting and exciting, familiar yet unique. It's the perfect way to elevate your baked potato game and impress your family and friends. Now, it's your turn! I wholeheartedly encourage you to give this Stroganoff jacket potatoes recipe a try. Don't be afraid to experiment with different variations and make it your own. And most importantly, have fun in the kitchen! Cooking should be an enjoyable experience, and I hope this recipe brings you joy and satisfaction. Once you've tried it, I would absolutely love to hear about your experience. Share your photos, your variations, and your thoughts in the comments below. Did you make any substitutions? Did you add any special ingredients? What did your family think? Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. So, go ahead, get cooking, and let me know what you think! I can't wait to see your creations!