Twice-Baked Potatoes with Tetilla and Roasted Fennel


  • Salt and freshly ground pepper
  • 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
  • 1 tablespoon(s) unsalted butter
  • 1 medium fennel bulb
  • + 2 more ingredients
    • 2 tablespoon(s) extra-virgin olive oil
    • 3 tablespoon(s) dry white wine

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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