Mushroom-Taleggio Twice-Baked Potatoes Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Mushroom-Taleggio Twice-Baked Potatoes

INGRIDSTEVENS
14Ingredients
95Minutes
300Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

Food Network

Ingredients

US|METRIC
8 SERVINGS
  • 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
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    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.

    NutritionView More

    Unlock full nutritional details with subscription

    300Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories300Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol40mg13%
    Sodium310mg13%
    Potassium680mg19%
    Protein9g18%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber2g8%
    Sugars3g6%
    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.

    PlanShop