A delightful twist on the classic beef stroganoff, served in baked potato boats for a comforting and satisfying meal.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking of the potatoes.
Wash the potatoes thoroughly and pierce them with a fork.
Piercing the potatoes prevents them from bursting during baking.
Place the potatoes on a baking sheet and bake for about 40 minutes or until tender.
You can check doneness by inserting a knife into the potato; it should slide in easily.
In a large skillet, cook the ground beef over medium heat until browned.
Break up the beef with a spoon as it cooks for even browning.
Add the chopped onion and minced garlic to the skillet and cook until softened.
Stir frequently to prevent the garlic from burning.
Season the mixture with salt, pepper, and smoked paprika.
Adjust the seasoning to taste, keeping in mind the natural saltiness of the beef.
Stir in the sour cream and cook until the mixture is heated through.
Ensure the sour cream is well incorporated for a creamy texture.
Cut the baked potatoes lengthwise and fluff the insides with a fork.
Be gentle to avoid tearing the potato skins.
Spoon the beef mixture into the potato halves and garnish with chopped parsley.
Serve immediately for the best flavor and texture.
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