Cheddar-Stuffed Potatoes

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6 medium baking potatoes (3 3/4 pounds), scrubbed

1 stick unsalted butter, at room temperature

1 tablespoon extra-virgin olive oil

1/2 pound cremini mushrooms, sliced 1/4 inch thick

Kosher salt and freshly ground black pepper

6 ounces sharp white cheddar cheese, coarsely shredded (2 cups)

1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

1/2 cup sour cream

1/4 cup snipped chives

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