Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large russet potatoes (about 12 oz / 340 g each)
- 2 tsp olive oil, plus more for rubbing
- 2 tsp kosher salt, divided
- 1 lb ground lamb (454 g)
- 8 oz cremini mushrooms, sliced (227 g)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium beef broth (360 ml)
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp sweet paprika
- 1/2 tsp dried thyme
- 3/4 cup sour cream (180 g)
- 1 cup shredded Gruyère or Swiss cheese (about 4 oz / 113 g)
- 2 tbsp chopped fresh chives (for serving)
- Black pepper
Do This
- 1) Bake rubbed, salted potatoes at 425°F for 60–75 minutes until very tender.
- 2) Brown lamb in a skillet, then season with paprika, thyme, salt, and pepper.
- 3) Sauté mushrooms, onion, and garlic in butter; sprinkle in flour.
- 4) Whisk in broth, Dijon, and Worcestershire; simmer until creamy, then stir in sour cream.
- 5) Split potatoes, scoop and mash some insides, then fold into the lamb-mushroom sauce.
- 6) Stuff, top with Gruyère, and broil 2–4 minutes until bubbly; finish with chives.
Why You’ll Love This Recipe
- All the cozy vibes: creamy mushroom stroganoff meets a fluffy baked potato.
- Big flavor, simple steps: one skillet filling while the potatoes bake hands-off.
- Hearty and satisfying: ground lamb makes it rich and comforting without being fussy.
- Great for make-ahead: the filling reheats beautifully for quick weeknight dinners.
Grocery List
- Produce: russet potatoes, cremini mushrooms, yellow onion, garlic, fresh chives
- Dairy: unsalted butter, sour cream, Gruyère or Swiss cheese
- Pantry: olive oil, kosher salt, black pepper, all-purpose flour, low-sodium beef broth, Dijon mustard, Worcestershire sauce, sweet paprika, dried thyme, ground lamb
Full Ingredients
For the baked potatoes
- 4 large russet potatoes (about 12 oz / 340 g each), scrubbed and dried
- 1–2 tsp olive oil (for rubbing the skins)
- 1 tsp kosher salt (for the skins)
For the lamb stroganoff filling
- 2 tsp olive oil
- 1 lb ground lamb (454 g)
- 1 tsp kosher salt (for seasoning the filling)
- 1/2 tsp sweet paprika
- 1/2 tsp dried thyme
- 1/2 tsp freshly ground black pepper (plus more to taste)
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms (227 g), sliced
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium beef broth (360 ml)
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 3/4 cup sour cream (180 g), at room temperature
For stuffing and serving
- 1 cup shredded Gruyère or Swiss cheese (about 4 oz / 113 g)
- 2 tbsp chopped fresh chives
- Optional: extra sour cream for serving (up to 1/2 cup / 120 g)
Step-by-Step Instructions
Step 1: Bake the potatoes until fluffy
Preheat the oven to 425°F (218°C). Place a rack in the middle of the oven.
Using a fork, poke each potato 8–10 times. Rub the skins lightly with 1–2 tsp olive oil total, then sprinkle evenly with 1 tsp kosher salt. Place the potatoes directly on the oven rack (put a sheet pan on the rack below to catch any drips).
Bake for 60–75 minutes, until the skins are crisp and the potatoes are very tender when squeezed (carefully) or pierced. For best texture, aim for an internal temperature of 205–210°F (96–99°C).
Step 2: Brown the lamb for deep flavor
When the potatoes have about 25 minutes left, start the filling. Heat 2 tsp olive oil in a large skillet over medium-high heat for 30 seconds.
Add the ground lamb and cook for 6–8 minutes, breaking it up with a spoon, until well browned and no pink remains. Sprinkle with 1 tsp kosher salt, 1/2 tsp paprika, 1/2 tsp dried thyme, and 1/2 tsp black pepper.
Transfer the browned lamb to a bowl, leaving any drippings in the skillet.
Step 3: Sauté mushrooms and onion until golden
Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, add the sliced mushrooms and diced onion.
Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown and the onion is softened. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 4: Build the stroganoff-style sauce
Sprinkle 2 tbsp flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste.
Slowly whisk in 1 1/2 cups beef broth until smooth. Stir in 1 tbsp Dijon mustard and 2 tsp Worcestershire sauce. Bring to a gentle simmer and cook for 3–5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
Turn heat to low and stir in the 3/4 cup sour cream. Keep it at a gentle heat (do not boil) to prevent curdling.
Step 5: Combine lamb and sauce, then adjust consistency
Return the browned lamb (and any juices) to the skillet. Stir and simmer on low for 2 minutes, until everything is hot and cohesive.
If the filling seems too thick to spoon, stir in 1–3 tbsp additional broth or water, 1 tbsp at a time. Taste and adjust salt and pepper as needed.
Step 6: Open the potatoes and create space for stuffing
Remove baked potatoes from the oven. Let them cool for 5 minutes so you can handle them safely.
Slice each potato lengthwise, stopping short of cutting all the way through. Gently press the ends toward the center to open the potato.
Scoop out about 2–3 tbsp of the fluffy potato interior from each potato (you should have about 1 cup total). Mash it lightly with a fork in a bowl, then stir it into the lamb-mushroom filling. This makes the stuffing extra creamy and helps it stay put.
Step 7: Stuff, top with cheese, and broil until bubbly
Spoon the hot lamb stroganoff filling generously into each potato. Top each with shredded Gruyère (divide the 1 cup evenly).
Switch the oven to broil (high). Place stuffed potatoes on a sheet pan and broil for 2–4 minutes, watching closely, until the cheese is melted and browned in spots.
Step 8: Finish and serve
Sprinkle with 2 tbsp chopped chives. Serve hot, with an extra dollop of sour cream if you like.
This is rich and hearty on its own, but it’s also great with a simple green salad or steamed green beans.
Pro Tips
- Room-temp sour cream helps: Take it out of the fridge 15–20 minutes before using so it blends smoothly and is less likely to split.
- Don’t rush the mushrooms: Let them brown well in the pan; that golden color is where a lot of the savory depth comes from.
- Keep the sauce gentle: Once sour cream is in, keep heat on low and avoid boiling to maintain a silky texture.
- For crispier skins: Bake potatoes directly on the rack and salt the skins before baking (as written). It makes a big difference.
- Control thickness easily: Too thick? Add broth 1 tablespoon at a time. Too thin? Simmer 2–3 minutes longer before adding sour cream.
Variations
- Classic beef version: Swap ground lamb for 1 lb ground beef; otherwise keep the recipe the same.
- Extra “loaded” topping: Add 4 slices cooked bacon, crumbled, and finish with 2 tbsp chopped parsley along with the chives.
- Vegetarian mushroom stroganoff: Replace lamb with an additional 8 oz (227 g) mushrooms (total 16 oz) and use vegetable broth; add 1 tbsp soy sauce for extra savoriness.
Storage & Make-Ahead
Store leftover filling in an airtight container in the refrigerator for up to 4 days. Store baked potatoes separately (wrapped or in a container) for up to 4 days. Reheat filling gently in a skillet over low heat, adding 1–2 tbsp broth or water if needed. Rewarm potatoes in a 350°F (177°C) oven for 15–20 minutes, or microwave until hot. For best texture, stuff and broil just before serving.
Nutrition (per serving)
Approximate per 1 stuffed potato: 820 calories, 35 g protein, 46 g fat, 66 g carbohydrates, 6 g fiber, 7 g sugar, 1150 mg sodium.
