Fennel-Stuffed Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In my opinion, nothing is as versatile as the potato. I recently decided to try cooking with fennel and wanted to combine the flavor in a great baked potato. The cheese, fennel, garlic and pine nuts lend this appealing side dish delicious Italian flair. âPam Ivbuls, Omaha, Nebraska Ingredients:
6 large baking potatoes |
2 large fennel bulbs, cored and coarsely chopped |
1/4 cup olive oil |
2 teaspoons sugar |
1-1/2 teaspoons salt |
2 garlic cloves, minced |
1/4 cup butter, softened |
1/2 cup 1% milk |
6 ounces farmer or fontina cheese, shredded |
1/3 cup sour cream |
paprika |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
2. 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.
3. 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.
4. 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.
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