Twice-Baked Potatoes with Tetilla and Roasted Fennel


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

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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