Fennel-Stuffed Twice-Baked Potatoes

1. 1

   Scrub and pierce potatoes. Bake at 375u00b0 for 1 hour or until tender.

2. 2

   Meanwhile, saute fennel in oil until crisp-tender. Add sugar and salt. Cook and stir for 15 minutes. Reduce heat to low; cook 10 minutes longer, stirring frequently. Add garlic; cook and stir for 5 minutes or until fennel is golden brown. Remove from the heat; set aside.

3. 3

   Cool potatoes for 5 minutes. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.

4. 4

   In a large bowl, mash pulp with butter. Stir in the milk, cheese, sour cream and fennel mixture. Spoon into potato shells. Place on a

5. 5

   . Bake, uncovered, at 375u00b0 for 20-35 minutes or until heated through. Sprinkle with paprika.

* Per serving · 4 servings · Values may vary.

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