1. Pierce potatoes and rub with oil. Precook potatoes in microwave for 10 minutes. Then bake in 425 oven for 30 minutes or until tender.
2. In a deep skillet, melt the butter in the oil. Add mushrooms, season with salt and pepper, and cook over high heat until mushrooms are tender, about 10 minutes. Add onion and garlic and cook until mushrooms are deeply brown. Add the wine and cook until evaporated.
3. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.
4. Slit the potatoes and fluff the insides. Season with salt and transfer to plates. Spoon the mushroom mix onto the potatoes and serve.
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 4|
|Calories from Fat: 96 (22%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 128.4mg||4 %|
|Potassium 1981.7mg||52 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 61.3g|
|Protein 11.6g||17 %|
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Calories per serving: 431
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