Baked Potatoes With Wild Mushroom Ragù

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8 baking potatoes (4 pounds)

1/4 cup plus 2 tablespoons canola oil, plus more for rubbing

2 tablespoons unsalted butter

4 pounds mixed wild mushrooms

Salt and freshly ground pepper

1 white onion, finely chopped

4 garlic cloves, minced

1 cup dry white wine

1 cup beef stock or low-sodium broth

1 tablespoon chopped tarragon

2 teaspoons chopped thyme

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