Chicken Stroganoff-Stuffed Baked Potatoes

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?

baked potato with a chicken cream and mushroom sauce on blue plate with asparagus in background
Prep Time:
5 mins
Cook Time:
55 mins
Total Time:
1 hr



  • 4 (8 ounce) baking potatoes

  • 2 teaspoons olive oil

  • 1/4 teaspoon sea salt, or to taste

Stroganoff Sauce:

  • 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)


  1. 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.

  2. Bake directly on a rack in the center of the preheated oven until tender when pierced with a fork, about 55 minutes.

    Cook’s Note

    Begin to prepare the remaining ingredients after potatoes go into the oven. After potatoes have been in the oven for about 25 minutes, begin cooking the stroganoff sauce.

  3. 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.

  4. 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.

  5. Sprinkle flour over the skillet. Stir quickly, making sure all the flour is moistened, and allow to cook about 1 minute.

  6. 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.

  7. Add chicken and stir. When mixture begins to bubble and chicken is warmed through, remove from heat and stir in sour cream.

  8. 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.

    Cook’s Note

    The prep time is given only for the potatoes. All other prep can be accomplished while the potatoes bake. This recipe is very forgiving. Potatoes can remain safely in the oven a few more minutes, if sauce is not complete. By the same token, if the sauce is finished before the potatoes come out of the oven, it will warm nicely from the heat of the potatoes.

Nutrition Facts (per serving)

628 Calories
29g Fat
62g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 628
% Daily Value *
Total Fat 29g 37%
Saturated Fat 12g 62%
Cholesterol 115mg 38%
Sodium 959mg 42%
Total Carbohydrate 62g 22%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 26g
Vitamin C 24mg 118%
Calcium 131mg 10%
Iron 5mg 28%
Potassium 1755mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love