Mushroom-Taleggio Twice-Baked Potatoes

Total Time:
1 hr 35 min
15 min
1 hr 20 min

8 servings

  • 4 medium russet potatoes (10 to 12 ounces each)
  • 1/4 cup extra-virgin olive oil
  • 6 ounces cremini mushrooms, chopped
  • 6 ounces shiitake mushrooms, stemmed and chopped
  • Kosher salt
  • 1 small onion, finely chopped
  • 2 teaspoons chopped fresh sage
  • 1/2 cup low-sodium chicken broth
  • 4 tablespoons unsalted butter, cubed
  • 4 ounces taleggio cheese, rind removed, cut into small chunks
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mascarpone cheese
  • Freshly ground pepper
  • 1/4 cup grated parmesan cheese
  • Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.

  • Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside.

  • One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet.

  • Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt.

  • Photograph by Ryan Liebe

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