Twice-Baked Potatoes with Tetilla and Roasted Fennel


  • 1 tablespoon(s) unsalted butter
  • 1 small garlic clove
  • 1 medium fennel bulb
  • 3 tablespoon(s) dry white wine
  • 2 tablespoon(s) extra-virgin olive oil
  • 0.6667 cup(s) whole milk
  • Salt and freshly ground pepper
  • + 2 more ingredients
    • 0.5 pound(s) Tetilla or other young cow's-milk cheese
    • 4 large Yukon Gold potatoes

1. Preheat the oven to 425°. Bake the potatoes directly on the upper rack of the oven for 40 minutes, or until tender. 2. Meanwhile, spread the fennel wedges in a shallow glass baking dish and drizzle with the wine and olive oil. Season with salt and pepper. Cover the dish with foil and bake in t...

View full recipe at Food & Wine


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