Twice-Baked Potatoes with Tetilla and Roasted Fennel


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

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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