Skinny Chicken Stroganoff Stuffed Potato
Ingredients
- 2 cups onions, chopped
- 4 cups mushrooms, sliced (10 oz. bag)
- 4 cups cooked chicken (1 pound), diced, see prep tip below
- 1 cup fat-free sour cream or Non-fat plain Greek yogurt
- ½ cup white wine
- ½ tablespoon cornstarch
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 5 baking potatoes (5 ounces each)
- Scallions or chives, chopped, for topping (optional)
Instructions
- Scrub and pat dry potatoes. Pierce with a fork. Cook each one at a time in the microwave for about 6-8 minutes, turn over once during cooking. Or, bake in 400 degree oven for about an hour.
- Place onions and mushrooms in a microwave safe bowl and cook in microwave for 3-4 minutes or until soft. Drain liquid.
- In large, nonstick pan, add the cooked onions and mushrooms, cooked chicken, sour cream, wine, cornstarch, paprika, salt and pepper. Mix well and be sure the cornstarch is dissolved. Bring to a boil. Turn heat down to simmer. Cook uncovered for 10 minutes. Stir often.
- To serve: Place 1 potato on each dinner plate. Slice each potato open and mash well, using a fork. Top each with 1¼ cup of stroganoff. If desired, sprinkle each with a little scallions or chives.
Nutrition
Serving: 1servingCalories: 406kcalCarbohydrates: 46gProtein: 42gFat: 4gCholesterol: 5mgSodium: 182mgFiber: 5gSugar: 7gBlue Smart Points: 6Green Smart Points: 6Plus Points: 9