Fennel-Stuffed Twice-Baked Potatoes

Name: Fennel-Stuffed Twice-Baked Potatoes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 larges baking potatoes; 59 milliliters butter, softened; 2 larges fennel bulbs, cored and coarsely chopped; 170 grams farmer or fontina cheese, shredded; 2 garlic cloves, minced; 118 milliliters 1% milk; 59 milliliters olive oil; 6 servings Paprika; 1 teaspoon salt; 79 milliliters sour cream; 2 teaspoons sugar

Fennel-Stuffed Twice-Baked Potatoes might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 14g of protein, 29g of fat, and A mixture of baking potatoes, butter, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

Scrub and pierce potatoes.

Ingredients you will need

Potato

Bake at 375° for 1 hour or until tender.

Equipment you will use

Oven

Meanwhile, saute fennel in oil until crisp-tender.

Ingredients you will need

Fennel

Cooking Oil

Add sugar and salt. Cook and stir for 15 minutes. Reduce heat to low; cook 10 minutes longer, stirring frequently.

Ingredients you will need

Sugar

Salt

Add garlic; cook and stir for 5 minutes or until fennel is golden brown.

Ingredients you will need

Fennel

Garlic

Remove from the heat; set aside.

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.

Ingredients you will need

Potato

Pasta Shells