Twice-baked potatoes with mushrooms and taleggio cheese

Ingredients:

• 4 medium Russet Burbank potatoes (280-300 g each)
• 1/4 cup extra-virgin olive oil
• 170 g of mushrooms, sliced
• 170 g shiitake mushrooms (without stems), sliced
• 1 small onion, finely chopped
• 2 tsp chopped fresh sage
• 0.5 cups lightly salted chicken broth
• 4 tablespoons unsalted butter, diced
• 110 g Taleggio cheese (rind removed), cut into small pieces
• 1/4 cup chopped fresh parsley
• 0.5 tbsp. mascarpone cheese
• 1/4 tbsp. grated parmesan

Preparation:

1. Position oven racks in the middle and upper thirds of the oven; preheat the oven to 200°C (400°F). Wash the potatoes and dry thoroughly. Bake directly on the middle rack of the oven until tender when pierced with a knife, 40-50 minutes. Remove from the oven and let cool for 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. Sprinkle with 1/4 teaspoon salt. Reduce heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Stir in the sage and chicken broth. Reduce heat to medium-low and simmer until the vegetables are tender, about 3 minutes. Increase heat to medium and cook until most of the liquid has evaporated, about 2 minutes more; set aside.
3. Using a kitchen towel, pick up each potato and cut it in half lengthwise. Scoop out the flesh into a large bowl, leaving a 0.5 cm (1/4 inch) thick skin. Mash the flesh with the butter, Taleggio cheese, and parsley until smooth. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon of olive oil and season the insides with salt and black pepper. Place on a baking sheet.
4. Spoon the filling into the potato skins and sprinkle with Parmesan cheese. Return to the oven on the top rack and bake until the filling begins to brown and the skins are crisp, 18-20 minutes. Season with salt to taste.