Preheat oven to 425°F. Wash, scrub and dry potatoes. Do not prick with a fork. Place on a baking sheet. Bake until very soft when pinched with tongs, about 1-1/4 hours.

In a 4 to 5 quart Dutch oven or pot, heat 1 tablespoon of olive oil over medium-high heat. Add sausage, and using a wooden spoon, break up meat into small pieces. Cook until brown and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a plate.

Drain off all but 1 tablespoon of fat (or if there’s none remaining, use the additional tablespoon of olive oil) and cook onion with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper over medium-high heat, stirring frequently, until softened, about 5 minutes. Add red wine to deglaze the pot. Cook for 2 minutes until most of the wine has evaporated. Add garlic and stir for an additional 1 minute.

Add sausage back into the pot. Add marinara sauce and greens to pot. Bring to a boil and cook until greens have wilted, about 2 minutes. Stir in mascarpone until the mixture forms a creamy sauce. Season to taste with salt and pepper.

Serve immediately over cooked potatoes with a sprinkling of parmesan cheese and fresh basil. Or refrigerate until ready to use and reheat.