Stroganoff baked potatoes

A gourmet baked potato, with a classic beef stroganoff topping, minus the mushrooms, for a Whole30 compliant meal

When Grant and I lived in Australia, before I had all my dietary issues, one of our favorite meals was what we called ‘gourmet spuds’.  You know the type, where you can go to a store and get a baked potato with any topping you desire on it.  For years, all I would eat was one with coleslaw, sour cream and cheese on it.  And my mum would make these for us at home as well.  But after Grant and I got married, we started experimenting with other flavors.  In Australia, we could buy these packet mixes, which were awesome when you were just starting out cooking for yourself (like I was).  And one of those packet mixes was a beef stroganoff, where all you needed to add was sour cream and tomato paste.  And mushrooms, but Grant is anti-mushroom, so we never did that.  We would bake some potatoes in the oven and just cook up the ground meat, add the packet mix etc and voila – a ready meal that was so easy!

Fast forward to today, where we live in the US, and most packet mixes contain gluten or dairy of some sort.  And Grant still doesn’t like mushrooms.  So, when I came upon this recipe during my Whole30 time, originally from Wholesomelicious (recipe here), and tried it out, I fell in love with it.  And so did the rest of the family.  And my mind started to think … maybe I could change this up a bit, use ground beef instead of diced beef, and put it on a baked potato to re-create the awesome meal we used to have.  I tried it.  And loved it.  So I’m sharing it with you!

Try it and let me know what you think!

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Stroganoff baked potatoes

(Paleo, Whole30, gluten-free, dairy-free, no added sugar)

Prep Time 5 minutes

Cook Time 1 hour

Servings 4

Ingredients

• 4 medium white potatoes
• 1 lb ground beef
• 1/2 white onion chopped
• 3 cloves garlic minced
• 1 cup beef broth
• 1/4 cup coconut aminos
• 1/4 cup apple cider vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup coconut cream
• 3 tbs tapioca starch optional

Instructions

1. Wrap the potatoes in foil and place in a pre-heated oven at 350F. Bake for at least 1 hour, or until the inside of the potato is soft.
2. Combine the beef broth, coconut aminos, vinegar, onion and garlic powder in a small bowl and set aside.
3. Heat a large frying pan with cooking oil of choice.
4. Saute onion and garlic until the onion is soft and translucent.
5. Add the ground beef and stir until browned through.
6. Pour in the liquid mixture and heat well.
7. Once meat is cooked, add in the coconut cream and stir.
8. Depending on desired thickness of the mixture, remove some of the liquid mixture from the meat and stir with the tapioca starch. Re-introduce this combination into the beef and stir until thickened.

Recipe Notes

Adapted from www.wholesomelicious.com