This delightfully comforting dish of twice baked potatoes with roasted fennel is an ode to hearty home cooking. The pairing of earthy potatoes with the subtle sweetness of roasted fennel is perfect for a cozy evening. The added goodness of tetilla cheese brings a creamy textural contrast, making this dish an instant favorite.
The key to this recipe lies in its unique ingredients - fennel and tetilla cheese. Fennel, a bulbous vegetable with a subtle licorice flavor, is easily found in the produce section of most grocery stores. Tetilla, a delicious Spanish cheese, can be replaced with a similar young cow’s milk cheese if you cannot find it in the cheese aisle.
Twice Baked Potatoes with Roasted Fennel Ingredients
Yukon gold potatoes: A favorite for baking due to their buttery taste and fluffy texture.
Fennel bulb: Adds a unique sweet and slightly aniseed flavor to the dish.
Dry white wine: Used to roast the fennel, it adds a subtle tartness.
Extra virgin olive oil: For roasting fennel and making the potato filling creamy.
Salt and freshly ground pepper: For seasoning.
Tetilla or other young cow's milk cheese: Gives the potatoes a creamy and slightly tangy flavor.
Whole milk: Helps to create a smooth, creamy potato filling.
Unsalted butter: Adds richness to the potato filling.
Garlic clove: Gives a slight hint of sharpness to balance the flavors.
One reader, Erie Oconnell says:
These twice baked potatoes with roasted fennel are a game-changer! The combination of creamy potatoes, savory cheese, and the subtle sweetness of roasted fennel is simply divine. The dish is easy to prepare and makes for a delightful, comforting meal. I highly recommend giving this recipe a try!
Techniques Required for Making Twice Baked Potatoes with Roasted Fennel
Preheat the oven to 425 degrees F: This is the initial step to prepare the oven for baking the potatoes and roasting the fennel.
Bake the potatoes directly on the upper rack of the oven for 40 minutes, or until tender: This step involves baking the potatoes until they are fully cooked and tender.
Spread the fennel wedges in a shallow glass baking dish and drizzle with the wine and olive oil: This step involves preparing the fennel for roasting by seasoning it with wine and olive oil.
Cover the dish with foil and bake in the bottom third of the oven for 40 minutes, or until the fennel is tender and golden brown on the bottom: This step is for roasting the fennel until it becomes tender and develops a golden brown color.
Chop enough of the roasted fennel to measure 3/4 cup: This step involves cutting the roasted fennel into smaller pieces to be used in the recipe.
Cut one-quarter of the cheese into 8 slices: This step involves slicing a portion of the cheese into 8 equal slices.
Cut the remaining cheese into small dice and transfer to a medium glass bowl: This step involves cutting the remaining cheese into small cubes and placing them in a bowl.
Add the milk and cook in a microwave at high power for 1 minute, or until the milk is very hot and the cheese is softened: This step involves heating the milk and cheese in a microwave to soften the cheese.
Halve the warm baked potatoes lengthwise: This step involves cutting the baked potatoes in half lengthwise.
Scoop out the potatoes to within 1/4 inch of the skins: This step involves removing the inner portion of the potatoes, leaving a thin layer attached to the skins.
Mash the potatoes with the butter and hot milk until smooth and fluffy: This step involves mashing the potatoes with butter and hot milk until they reach a smooth and fluffy consistency.
Stir in the softened cheese and the chopped roasted fennel: This step involves combining the softened cheese and chopped roasted fennel with the mashed potatoes.
Spoon the stuffing into the potato skins and transfer to a baking sheet: This step involves filling the potato skins with the prepared stuffing and placing them on a baking sheet.
Top each potato half with a slice of the remaining cheese: This step involves placing a slice of cheese on top of each stuffed potato half.
Bake the potatoes in the upper third of the oven for 12 minutes, or until they are hot throughout and the cheese is melted: This step involves baking the stuffed potatoes until they are heated through and the cheese is melted.
Sprinkle the chopped fennel fronds over the potatoes and serve with the roasted fennel wedges: This step involves garnishing the potatoes with chopped fennel fronds and serving them with the roasted fennel wedges.
Make ahead: The potatoes can be prepared through step 4 and refrigerated earlier in the day. Let return to room temperature before baking.
How To Make Twice Baked Potatoes with Roasted Fennel
Enjoy buttery and tender bites of these twice baked potatoes, stuffed with roasted fennel and creamy tetilla cheese, for a rich side to any dish!
Serves:
Ingredients
- 4Yukon gold potatoes
- 1fennel bulb
- 3tbspdry white wine
- 2tbspextra virgin olive oil
- salt and freshly ground pepper
- ½lbTetilla,or other young cow’s milk cheese
- ⅔cupwhole milk
- 1tbspunsalted butter
- 1garlic clove
Instructions
-
Preheat the oven to 425 degrees F.
-
Bake the potatoes directly on the upper rack of the oven for 40 minutes, or until tender.
-
Spread the fennel wedges in a shallow glass baking dish and drizzle with the wine and olive oil. Season with salt and pepper.
-
Cover the dish with foil and bake in the bottom third of the oven for 40 minutes, or until the fennel is tender and golden brown on the bottom.
-
Let cool slightly, then chop enough of the roasted fennel to measure ¾ cup.
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Cut one-quarter of the cheese into 8 slices. Cut the remaining cheese into small dice and transfer to a medium glass bowl.
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Add the milk and cook in a microwave at high power for 1 minute, or until the milk is very hot and the cheese is softened.
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Halve the warm baked potatoes lengthwise. With a spoon and working over a bowl, scoop out the potatoes to within ¼-inch of the skins. Using a masher or a large fork, coarsely mash the potatoes with the butter.
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Pour in the hot milk, stopping before it reaches the cheese at the bottom of the bowl. Add the garlic and mash the potatoes until smooth and fluffy.
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Stir in the softened cheese and the chopped roasted fennel. Season with salt and pepper.
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Spoon the stuffing into the potato skins and transfer to a baking sheet. Top each potato half with a slice of the remaining cheese.
-
Bake the potatoes in the upper third of the oven for 12 minutes, or until they are hot throughout and the cheese is melted.
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Sprinkle the chopped fennel fronds over the potatoes and serve with the roasted fennel wedges. Enjoy!
Recipe Notes
Nutrition
- Calories: 304.75kcal
- Fat: 11.30g
- Saturated Fat: 3.64g
- Trans Fat: 0.12g
- Monounsaturated Fat: 6.05g
- Polyunsaturated Fat: 1.10g
- Carbohydrates: 44.61g
- Fiber: 6.77g
- Sugar: 6.14g
- Protein: 6.50g
- Cholesterol: 11.70mg
- Sodium: 779.60mg
- Calcium: 108.33mg
- Potassium: 1217.83mg
- Iron: 2.29mg
- Vitamin A: 71.34µg
- Vitamin C: 49.21mg
Technique Tip for Perfecting Twice Baked Potatoes with Roasted Fennel
When roasting fennel, it's important to cut it into even wedges to ensure uniform cooking. Also, to enhance its flavor, try to use a good quality extra virgin olive oil and dry white wine. The wine not only adds a nice flavor but also helps to caramelize the fennel, giving it a beautiful golden brown color and a sweet, slightly anise-like flavor. Additionally, when scooping out the baked potatoes, be careful not to scoop too close to the skin. Leaving about 1/4 inch of potato attached to the skin helps to maintain the structure of the potato halves for the second baking.
Time-Saving Tips for Preparing This Recipe
Prep ahead: To save time, you can bake the potatoes and roast the fennel earlier in the day and refrigerate them. This way, when you're ready to make the twice baked potatoes, you can simply proceed with the stuffing and baking steps.
Use a microwave: Instead of heating the milk and cheese on the stovetop, use a microwave to quickly and evenly soften the cheese and heat the milk, saving time and effort in the process.
Multi-task: While the potatoes are baking in the first round, use that time to prepare the fennel and cheese mixture. This way, you can maximize your efficiency in the kitchen and get the recipe done in less time.
Sharp knife: Use a sharp knife to cut the potatoes and fennel. This will make the prep work quicker and more efficient, saving you time and effort in the kitchen.
Plan ahead: Before starting the recipe, make sure you have all the ingredients and tools you need within reach. This will help you work more efficiently and save time during the cooking process.
Substitute Ingredients For Twice Baked Potatoes with Roasted Fennel Recipe
Yukon gold potatoes - Substitute with Russet potatoes: Russet potatoes have a similar starchy texture and will work well for the twice baked potatoes.
Fennel bulb - Substitute with Celery and anise seed: Celery and anise seed can provide a similar flavor profile to fennel in the recipe.
Dry white wine - Substitute with Chicken or vegetable broth: Broth can add depth of flavor and moisture to the dish, similar to white wine.
Extra virgin olive oil - Substitute with Avocado oil: Avocado oil has a mild flavor and high smoke point, making it a good alternative for roasting.
Tetilla or other young cow's milk cheese - Substitute with Gouda or Fontina: Both Gouda and Fontina have a creamy texture and mild flavor that can work well in the recipe.
Whole milk - Substitute with Half-and-half: Half-and-half can provide richness and creaminess similar to whole milk.
Unsalted butter - Substitute with Ghee: Ghee has a nutty flavor and can add richness to the dish.
Garlic - Substitute with Garlic powder: Garlic powder can be used as a convenient alternative to fresh garlic in the recipe.
Presenting Twice Baked Potatoes with Roasted Fennel
Elevate the potato skins: Carefully arrange the stuffed potato skins on the plate, ensuring they are evenly spaced and visually appealing.
Garnish with fennel fronds: Sprinkle the chopped fennel fronds over the potatoes to add a pop of color and a touch of freshness to the dish.
Create a cheese lattice: Instead of simply placing the cheese slice on top, create a delicate lattice pattern with the cheese slices for an elegant and sophisticated presentation.
Arrange the roasted fennel wedges: Artfully place the roasted fennel wedges around the stuffed potatoes, creating a visually stunning and balanced composition on the plate.
Drizzle with olive oil: Just before serving, drizzle a small amount of high-quality extra virgin olive oil over the dish to add a glossy finish and enhance the flavors.
Use a minimalistic plate design: Opt for a simple, white plate to allow the vibrant colors and textures of the dish to take center stage, showcasing the beauty of the ingredients.
Storing and Freezing Twice Baked Potatoes with Roasted Fennel
Let the twice-baked potatoes cool completely before storing them in an airtight container or wrapping them tightly with plastic wrap. They can be kept in the refrigerator for up to 3-4 days.
To freeze the twice-baked potatoes, follow these steps:
- Wrap each potato individually in plastic wrap or aluminum foil, making sure they are tightly sealed.
- Place the wrapped potatoes in a freezer-safe container or a resealable freezer bag, removing as much air as possible.
- Label the container or bag with the date and contents for easy reference.
- Freeze the potatoes for up to 2-3 months.
When you're ready to enjoy the frozen twice-baked potatoes:
- Remove them from the freezer and let them thaw in the refrigerator overnight.
- Preheat your oven to 350°F (175°C).
- Unwrap the potatoes and place them on a baking sheet.
- Bake the potatoes for 15-20 minutes, or until they are heated through and the cheese is melted and bubbly.
If you have leftover roasted fennel, store it in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving.
While it's best to enjoy the twice-baked potatoes and roasted fennel fresh, these storage and freezing guidelines will help you save time and enjoy your delicious creation later on.
How To Reheat Leftover Twice Baked Potatoes with Roasted Fennel
Preheat your oven to 350°F (175°C). Place the leftover twice baked potatoes on a baking sheet and cover them loosely with aluminum foil. Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of baking to crisp up the top.
For a quicker method, microwave the potatoes on high for 1-2 minutes, or until heated through. To prevent the potatoes from becoming soggy, place them on a microwave-safe plate lined with a paper towel. After microwaving, place the potatoes under the broiler for 1-2 minutes to crisp up the top, if desired.
If you have leftover roasted fennel, reheat it in the oven alongside the potatoes. Place the fennel in a baking dish, cover with foil, and bake for 10-15 minutes, or until heated through.
For a crispy texture, you can also reheat the potatoes and fennel in an air fryer. Preheat the air fryer to 350°F (175°C) and place the potatoes and fennel in the basket. Cook for 5-7 minutes, or until heated through and crispy.
If you want to add some extra flavor to your reheated potatoes, sprinkle some shredded cheese, chopped bacon, or fresh herbs on top before reheating. This will give your leftover dish a fresh twist and make it even more delicious.
Random Fact about Twice Baked Potatoes with Roasted Fennel
The recipe for twice baked potatoes with roasted fennel is a delicious and creative way to enjoy a classic side dish. The combination of creamy potatoes, roasted fennel, and melted cheese creates a rich and flavorful dish that is sure to impress. This recipe can be prepared ahead of time, making it a convenient option for entertaining or busy weeknights. The use of fennel adds a unique and aromatic flavor to the dish, elevating the overall taste. Additionally, the dish can be customized with different types of cheese to suit individual preferences. Overall, this recipe offers a delightful twist on traditional baked potatoes.
Is Making Twice Baked Potatoes with Roasted Fennel at Home Cost-Effective?
This twice baked potatoes with roasted fennel recipe is moderately cost-effective for a household. The use of Yukon Gold potatoes and fennel makes it a budget-friendly option. The addition of Tetilla cheese may slightly increase the cost, but it's a worthwhile investment for the rich, creamy texture it adds. The approximate cost for a household of 4 people is around $15-20, making it an affordable yet indulgent dish. Overall Verdict: 8/10
Are Twice Baked Potatoes with Roasted Fennel Healthy or Unhealthy?
This twice baked potato recipe, while delicious, is not particularly healthy due to several factors:
- The recipe uses whole milk and butter, which are high in saturated fat
- Cheese is a main ingredient, adding more saturated fat and sodium to the dish
- White potatoes, while nutritious, are high in carbohydrates and can cause blood sugar spikes
However, the recipe does include some healthy elements, such as:
- Fennel, which is a good source of fiber, vitamin C, and potassium
- Yukon gold potatoes, which contain more nutrients than regular white potatoes
- Garlic, which has anti-inflammatory and immune-boosting properties
To make this recipe healthier, consider the following modifications:
- Replace whole milk with low-fat or skim milk to reduce saturated fat content
- Use a reduced-fat cheese or decrease the amount of cheese used to lower the overall fat and calorie count
- Substitute half of the potatoes with cauliflower or parsnips for a lower-carb alternative
- Add more vegetables, such as spinach or kale, to increase the fiber and nutrient content
- Use olive oil instead of butter to reduce saturated fat and increase heart-healthy monounsaturated fats
- Experiment with herbs and spices, like rosemary or thyme, to add flavor without increasing calorie or sodium content
By making these adjustments, you can create a more balanced and nutritious meal that still satisfies your cravings for a comforting, twice-baked potato dish.
Editor's Thoughts on Twice Baked Potatoes with Roasted Fennel Recipe
This recipe for twice baked potatoes with roasted fennel is a delightful combination of flavors and textures. The creamy mashed potatoes with the addition of tetilla cheese and roasted fennel create a rich and savory filling, while the roasted fennel wedges add a sweet and caramelized element. The use of white wine and olive oil enhances the overall depth of flavor. The dish is well-balanced and visually appealing, making it a perfect side dish for a special dinner or a holiday meal. The make-ahead option adds convenience for busy cooks. Overall, this recipe is a winner and is sure to impress anyone who tries it.
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Why trust this Twice Baked Potatoes with Roasted Fennel Recipe:
This recipe offers a delightful combination of Yukon Gold potatoes and roasted fennel, creating a harmonious blend of flavors and textures. The use of dry white wine and extra virgin olive oil infuses the dish with a subtle richness. The incorporation of Tetilla cheese and whole milk results in a creamy and indulgent filling. The step-by-step instructions ensure a successful outcome, while the option to prepare ahead adds convenience. Trust in the expertise behind this recipe to elevate your culinary experience.
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