Fennel-Stuffed Twice-Baked Potatoes

  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)

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