Speedy stroganoff jacket potatoes
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Speedy stroganoff jacket potatoes
Jacket potatoes are a busy person’s friend – if they are the freezer variety. These ones, with their creamy, mushroomy filling, make a substantial vegetarian supper
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
312Kcal
Fat
12gr
Saturates
4gr
Carbs
36gr
Sugars
6gr
Fibre
7gr
Protein
12gr
Salt
0.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 x frozen baked jacket potatoes by Sainsbury’s
- 1 tbsp olive oil
- 1 shallot, finely sliced
- 1 x 300g pack closed cup chestnut mushrooms, sliced
- 1⁄2 tsp paprika
- 125g lighter soft cheese with garlic and herbs
- a few splashes of Worcestershire sauce or Henderson’s Relish*
- a few chives, chopped
- salad leaves, to serve
Step by step
- Microwave the baked jacket potatoes to pack instructions.
- Meanwhile, heat the oil in a sauté pan. Add the shallot with a pinch of salt and cook over a low heat for 2-3 minutes until just softened. Add the mushrooms, increase the heat to medium and cook for 4-5 minutes until the mushrooms have released their juices. Drain off most of the juices then add the paprika and cook for a further minute before adding the soft cheese and the Worcestershire sauce. Cook over a low heat for a few minutes until the sauce is heated through and slightly reduced.
-
Split the potatoes and fill with the mushroom mixture. Scatter over the chives, season with freshly ground black pepper and serve with the salad leaves on the side.
*Use Henderson’s Relish for vegetarian, if required.
