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Fennel-Stuffed Twice-Baked Potatoes

In my opinion, nothing is as versatile as the potato. I recently decided to try cooking with fennel and wanted to combine the flavor in a great baked potato. The cheese, fennel, and garlic lend this appealing side dish delicious Italian flair. —Pam Ivbuls, Omaha, Nebraska
  • Total Time
    Prep: 1-1/2 hours Bake: 20 min.
  • Makes
    6 servings


  • 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


  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
  • 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.
  • 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.
  • 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 baking sheet. Bake, uncovered, at 375° for 20-35 minutes or until heated through. Sprinkle with paprika.
Nutrition Facts
1 stuffed potato: 500 calories, 21g fat (9g saturated fat), 35mg cholesterol, 734mg sodium, 70g carbohydrate (11g sugars, 8g fiber), 12g protein.
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