Servings: 4 as a main course or 8 as a side
Sautéed mushrooms and fresh rosemary and thyme add deep, woodsy flavor to these potatoes. They’re big enough to be a main dish; make halves (see variation below) if you’d like to serve them as a side.
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Make Ahead Tips
The potatoes can be baked and filled up to 1 day ahead. Cover with plastic wrap and refrigerate. Bring them to room temperature and heat the oven to 400°F before doing the final bake.
Twice-Baked Potato Halves: After the first bake, halve the potatoes lengthwise. Scoop the flesh out of both halves, leaving a 1/4-inch shell. Make the filling, then fill both halves of each potato, bake, and finish as directed.
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