Smothered Baked Potato with Mushroom Pork stew

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As it starts to cool down, a warm pot of stew just hits the spot. This recipe is great because I have the option to either add the potatoes to the stew or smother a baked potato with it. Since my kids tend to be picky, I gave them the stew on the side and I had mine over a baked potato. A very filling, very hardy fall meal.

Smothered Baked Potato with Mushroom Pork Stew

5-6 Baking Potatoes (Depending on the number of people you are cooking for)

2lbs pork for stew meat

2 tbsp. Paprika

1 tbsp. Garlic Powder

1 tbsp. Onion Powder

1 tsp. Pepper

1 lb. Sliced Mushrooms

4 whole tomatoes, diced

1/2 chicken broth

1/3 cup of Sour Cream

Salt for flavor

Directions for Baked Potato:

Preheat oven to 375 degrees. Clean potatoes and poke holes to help steam escape. Microwave for 5-10 minutes or until slightly soft. Place on a baking sheet, spray with butter non-stick cooking spray. Sprinkle with salt (or if using Sea Salt, roll the potatoes). Bake for another 10 minutes or until soft.

Mushroom Pork Stew:

I cut the larger pork pieces into smaller bit size pieces. Place in a bowl and mix seasonings. Heat a skillet on medium heat. Add a little bit of oil to brown the pork in. Cook for 10 minutes or until browning. Remove pork from pan. 

Add mushrooms. Saute until slightly firm and browned. I heavily pepper my mushrooms when cooking. Add more oil as needed. Remove when finished.

Lightly sprinkle the tomatoes with salt.  Add to pan with 1/2 cup of chicken broth.

Simmer until tomatoes have cooked down, about 10 minutes.

Add back in the mushrooms and pork. Let simmer on low for another 10 minutes. Add a tablespoon of corn starch to hot water to make a paste. Mix in the last 2 minutes of cooking. It helps thicken up the sauce.

Remove from heat. Add in sour cream and mix until blended.

Split open the potato, top with stew and cheese if desired.  

A perfect Monday night meal that is easy and filling. My own twist on a great comfort food dish!

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