Directions:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
- Meanwhile, saute fennel in oil until crisp-tender. Add sugar and salt. Cook and stir for 15 minutes. Reduce heat to low; cook 10 minutes longer, stirring frequently. Add garlic; cook and stir for 5 minutes or until fennel is golden brown. Remove from the heat; set aside.
- Cool potatoes for 5 minutes. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
- In a large bowl, mash pulp with butter. Stir in the milk, cheese, sour cream and fennel mixture. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 20-35 minutes or until heated through. Sprinkle with paprika. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.44 Kcal (1149 kJ) | ||
| Calories from fat | 211.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.49g | 36% | |
|---|---|---|---|
| Cholesterol | 35.38mg | 12% | |
| Sodium | 802.59mg | 33% | |
| Potassium | 388mg | 8% | |
| Total Carbs | 9.66g | 3% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 4% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 169.9 Kcal (711 kJ) | ||
| Calories from fat | 130.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.54g | 36% | |
|---|---|---|---|
| Cholesterol | 21.9mg | 12% | |
| Sodium | 496.86mg | 33% | |
| Potassium | 240.2mg | 8% | |
| Total Carbs | 5.98g | 3% | |
| Sugars | 1.85g | 12% | |
| Dietary Fiber | 1.46g | 9% | |
| Protein | 4.96g | 16% | |
| Vitamin C | 6.1mg | 16% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.5mg | 4% | |
| Calcium | 65.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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