Mushroom-Taleggio Twice-Baked Potatoes

• 4 russet potatoes medium
• 1/4 cup EVOO
• 6 ounces cremini mushrooms chopped
• 6 shiitake mushrooms stemmed and chopped
• kosher salt
• 1 onion small, 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 fresh parsley chopped
• 1/2 cup mascarpone cheese
• freshly ground pepper
• 1/4 cup grated Parmesan cheese

1. 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.
2. 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.
3. 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.
4. 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.

potatoes, evoo, mushrooms, shiitake mushrooms, kosher salt, onion, fresh sage, chicken broth, butter, taleggio cheese rind, parsley, mascarpone cheese, freshly ground pepper, parmesan cheese

Taken from www.yummly.com/recipe/Mushroom-Taleggio-Twice-Baked-Potatoes-1197566 (may not work)