Preheat your oven to 425°F (220°C). Gather your red or white potatoes.

Wash and dry the potatoes thoroughly. Place them on a lined baking sheet and drizzle with extra-virgin olive oil.

Set the potatoes in the preheated oven for 35-45 minutes, or until fork-tender.

While the potatoes bake, heat a skillet over medium heat and add a drizzle of olive oil. Add crimini mushrooms and sauté for 7-10 minutes.

Stir in minced garlic and cook for an additional minute.

Once potatoes are cooked, allow them to cool for a few minutes. Reduce the oven temperature to 375°F (190°C).

Slice the tops off the cooled potatoes and scoop out the flesh, leaving some for structure.

In a mixing bowl, combine potato pulp, sautéed mushrooms, butter, whole milk, and a pinch of coarse salt.

Fill each potato shell with the creamy mixture, topping with reserved sautéed mushrooms.

Place the filled potatoes back in the oven for an additional 10 minutes.

Remove from oven and sprinkle with additional shredded parmesan and chopped parsley.