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Stuffed Stroganoff Potatoes
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Forget pasta and rice — creamy, cheesy Stroganoff is tastiest when served in a baked potato.
2 large potatoes
8 ounces beef, cut into strips
1/2 onion, chopped
1 clove garlic, minced
1 cup cherry tomatoes, halved
2 tablespoons tomato paste
1/2 cup water
1/2 cup heavy cream
1 cup grated mozzarella cheese
1 cup potato sticks
Preheat oven to 390°F.
Roll up the potatoes in aluminum foil and place them on a baking tray. Bake for about 1 hour, or until they can easily be pierced with a fork.
Heat a frying pan and sauté the beef, then add the onion and the garlic.
Add the tomatoes and sauté for 2 minutes. Add the tomato paste and water, and allow to cook for 10 minutes.
Add the heavy cream, then season with salt and pepper. Set aside.
Remove the potatoes from the oven, and spoon out some of the insides.
Stuff the potatoes with cheese, add the stroganoff and return to the oven for about 15 minutes.
Top with potato sticks.
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