Twice-Baked Potatoes with Tetilla and Roasted Fennel


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

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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