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
- â…”cupwhole 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.
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Spread the fennel wedges in a shallow glass baking dish and drizzle with the wine and olive oil. Season with salt and pepper.
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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.
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Let cool slightly, then chop enough of the roasted fennel to measure ¾ cup.
-
Cut one-quarter of the cheese into 8 slices. Cut the remaining cheese into small dice and transfer to a medium glass 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.
-
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.
-
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.
-
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.
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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
Â
Nutrition
- Calories:Â 304.75kcal
- Fat:Â 11.30g
- Saturated Fat:Â 3.64g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 6.05g
- Polyunsaturated Fat:Â 1.10g
- Carbohydrates:Â 44.61g
- Fiber:Â 6.77g
- Sugar:Â 6.14g
- Protein:Â 6.50g
- Cholesterol:Â 11.70mg
- Sodium:Â 779.60mg
- Calcium:Â 108.33mg
- Potassium:Â 1217.83mg
- Iron:Â 2.29mg
- Vitamin A: 71.34µg
- Vitamin C:Â 49.21mg
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