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Mushroom-Taleggio Twice-Baked Potatoes
INGRIDSTEVENS14Ingredients
95Minutes
300Calories
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Description
Food Network
Ingredients
US|METRIC
8 SERVINGS
- 4 russet potatoes (medium)
- 1/4 cup EVOO
- 6 oz. cremini mushrooms (chopped)
- 6 shiitake mushrooms (stemmed and chopped)
- kosher salt
- 1 onion (small, finely chopped)
- 2 tsp. chopped fresh sage
- 1/2 cup low sodium chicken broth
- 4 Tbsp. unsalted butter (cubed)
- 4 oz. 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
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Directions
- 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.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol40mg13% |
Sodium310mg13% |
Potassium680mg19% |
Protein9g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A10% |
Vitamin C15% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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