Loaded Baked Potato Stroganoff

Season the potatoes with salt and pepper, coat with oil, wrap tightly in foil, and bake in the oven at 400°F (200°C) for one hour.

Unwrap the potatoes and continue baking until tender and the skin is golden and crisp.

For the sauce, sauté a diced onion in a skillet until golden brown.

Push the onions to the side and sear sliced mushrooms until nicely browned.

Add finely minced garlic, season with salt and pepper.

Let the pan cool down slightly (a splash of water helps), pour in the heavy cream and stir in the sour cream.

Simmer the sauce until thickened, stirring in a bit of starch if needed.