Beef Stroganoff Stuffed Potatoes

I saw something like this on another page and decided to save it. Since I was not in the mood to make a big dinner, I decided this was a good nite to try this. We like stuffed potatoes and I like that this one had everything in it, especially lots of veggies. 


As usual I tweaked it a bit but I didn't change much. I did however halve this recipe since theres only the two of us. It made enough for us each to have one potato for dinner and one leftover. (Im having the last one for lunch today, its yummy warmed up too). My bf loved it enough for me to make it again. I loved that it goes together fast with things you have on hand.

I dont like green peppers much but always have red roasted ones on hand, so I used that but you could use anything. I made him a big baking russet potato and I made me a smaller one. I will say that he couldn't finish his. So judge accordingly to your eaters regular appetites. I used frozen spinach in mine. Chopped beef tho doesn't give much beef flavor so I added a touch of bouillon. Actually I use a professional beef paste that I keep on hand here but some bouillon would work too. Or if you have it just use a can of beef broth instead of the water.

You may want to tweak the seasonings once its done. I found it needed a bit more kick so I added a good splash of Worcestershire to it. 


Beef Stroganoff Stuffed Potatoes

4 baking potatoes
1 lb. chopped beef
Butter
1lb. mushrooms, sliced
1 small onion, diced
1/2c. roasted red pepper, diced
1 c. frozen greens - collard, kale, spinach, swiss chard, your choice
4 cloves garlic
1c. water
1/2 tsp. beef bouillon
2 tsp. paprika
S and P
1 c. sour cream
1 tsp. Worcestershire
Grated Parmesan cheese

Scrub potatoes well and prick skin with a knife. Rub with Olive oil and S & P. Put on a plate and bake in microwave till tender. How long depends on size of potato. Lg. russets take longer.

Meanwhile melt a small amt. of butter in a pan. Add sliced mushrooms and cook till wilted and tender. Add onion and cook a few min. more till soft. Add roasted pepper, garlic and greens and cook till greens are thawed and hot. Transfer veggies to a sm. bowl while browning the meat. 

Crumble the beef into the hot pan and brown well. Add water, bouillon, paprika, S & P to it and let simmer a few min.

Add sour cream to the beef and stir well. Then add veggies back to pan.

Split potatoes but not all the way thru and remove some of the potato insides. Chop and add to filling. Put a bit of butter in the potato shells. Then top with meat mixture. Generously shake Parmesan cheese over each to serve.

We found we wanted more cheese and sour cream to top our meals with at the table.