Fennel-Stuffed Twice-Baked Potatoes

• 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

1. Scrub and pierce potatoes. Bake at 375u0b0 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
5. . Bake, uncovered, at 375u0b0 for 20-35 minutes or until heated through. Sprinkle with paprika.

baking potatoes, fennel bulbs, olive oil, sugar, salt, garlic, butter, milk, fontina cheese, sour cream, paprika

Taken from www.tasteofhome.com/recipes/fennel-stuffed-twice-baked-potatoes/ (may not work)