Baked Potatoes With Sausage And Arugula Sauce

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3 tablespoons extra-virgin olive oil

1 small onion, diced

Kosher salt and freshly ground pepper

2 cloves garlic, peeled and smashed or chopped

1/2 pound sweet or spicy Italian-style turkey sausage, casings removed

1 1/2 cups tomato-basil or marinara sauce

3 cups baby arugula or spinach leaves

1/2 cup mascarpone cheese (4 ounces), at room temperature

1/2 cup grated Parmesan

4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note)

2 tablespoons chopped fresh flat-leaf parsley

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