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Place the prepared potatoes on a baking sheet and bake in the preheated oven for 45–60 minutes, or until a fork pierces through the skin with no resistance and the potatoes feel tender.
While the potatoes bake, start the mushroom ragout. In a large, heavy-bottomed saucepan set over medium heat, combine the butter and olive oil. Heat until the butter is melted and foamy.
Add the mushrooms to the pan and cook for 10 minutes longer, until they soften and begin to brown.
Meanwhile, in a small bowl, whisk together the white wine and flour until the mixture is smooth and lump-free.
Pour the wine-flour mixture into the pan with the mushrooms, along with the vegetable broth and paprika. Reduce the heat to low and simmer, uncovered, for 10 minutes, or until the ragout has thickened.
Stir in the cream and continue cooking for another 2–3 minutes, just to heat it through. Be careful not to bring the sauce to a boil once the cream is added, as it can curdle.
Remove the ragout from the heat immediately. Stir in the dill and parsley, then adjust the seasoning with salt and pepper to taste.
Once the potatoes are done baking, transfer them to a cutting board and let them cool for 5 minutes.
Sprinkle a little salt inside each potato. Ladle a generous amount of mushroom ragout onto each potato, letting some of the creamy sauce spill over the sides and onto the plate. (The mess is part of the experience, I promise.)
Finish with an extra sprinkling of fresh parsley or dill, if you like, and plenty of freshly ground black pepper.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
